Lead Sous Chef: Kitchen Leadership, Menu & Team Growth

HMSHost International; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

HMSHost International in Las Vegas seeks a Sous Chef to support the kitchen for high-volume, complex operations and manage food production. You will assist with preparation, seasoning and cooking, and supervise kitchen staff, reporting to the Restaurant Chef as needed.

This exempt role emphasizes safety, HACCP compliance, menu planning support, cost control, and adherence to brand standards while maintaining guest satisfaction and staff development.

Qualifications

• Requires high school diploma or GED; post-secondary culinary training preferred.
• 3–5 years experience with kitchen operations and staff supervision.
• Must be Serve Safe Management certified.
• Demonstrates team leadership, delegation, issue resolution, and motivation skills.

Responsibilities

• Supervise day-to-day activities of kitchen staff, assign responsibilities, and set deadlines.
• Promote safety and sanitation, inspect food handling, and follow HACCP procedures.
• Assist with menu planning, inventory, and supplies management.
• Maintain effective cost control, service, and quality standards to maximize sales and profits.
• Ensure compliance with brand/operational standards and regulatory requirements daily.
• May serve as a resource for resolving complex problems and issues.
• Provide recommendations for hiring, firing, advancement, or other staff changes.
• Maintain communication and staff relations through performance reviews and development programs.
• Deliver the highest quality customer service and train staff to ensure satisfaction and product quality.

Skills

Team management

Delegation

Coaching

Issue resolution

Time management

Communication

Education

High School diploma or GED

Post-secondary culinary training

Brand certification (optional)

Job description

HMSHost International in Las Vegas seeks a Sous Chef to support the kitchen for high-volume, complex operations and manage food production. You will assist with preparation, seasoning and cooking, and supervise kitchen staff, reporting to the Restaurant Chef as needed.

This exempt role emphasizes safety, HACCP compliance, menu planning support, cost control, and adherence to brand standards while maintaining guest satisfaction and staff development.