Lead Sous Chef: Menu Innovation & Kitchen Leadership

The Resort at Summerlin; Las Vegas (NV); Hybrid; USD 50,000 - 61,000; Full time

Job summary

The Resort at Summerlin is seeking a Sous Chef in Las Vegas to oversee culinary production across the kitchen and support property-wide operations. You will mentor line cooks, assist with scheduling and inventory, and help develop menus that reflect current culinary trends.

Excellent guest service and leadership are essential to meet brand standards. The ideal candidate has a Culinary Arts degree with at least 3 years in a kitchen, including 2 years in a senior role, and strong knowledge of

Qualifications

• Education: Culinary Arts degree or similar program.
• Experience: Must have a minimum of 3 years of restaurant foods preparation. Must also a minimum of 2 years in a senior role.
• Skills: Strong culinary knowledge with mastery of core cooking techniques; leadership and menu development.
• Knowledge: Food safety, sanitation, and HACCP standards.

Responsibilities

• Prepare and execute all menu items according to established standards and station duties.
• Supervise cooks, meal service, production, and stewarding teams.
• Develop, mentor, and motivate line cooks to support growth and team performance.
• Assist Chefs with scheduling, payroll, attendance tracking, inventory management, and disciplinary actions as needed.
• Assess and direct kitchen tasks across any culinary outlet to ensure smooth operations.
• Contribute to menu development by writing and accurately costing menu items.
• Order food items as directed by the Chefs and help maintain proper cost controls.
• Maintain thorough documentation, including menu changes, temperature logs, and operational updates.
• Attend required meetings such as Chef meetings, BEO meetings, and planning sessions.
• Work all stations in any kitchen independently and confidently without supervision.
• Follow and execute all recipes with precision and consistency.
• Maintain a clean, safe, and well-organized work environment.
• Ensure proper fire times and ticket times to support efficient, high-quality service.
• Assist with receiving, rotating, storing, and replenishing daily requisitions.
• Restock dishes, silverware, and related items as needed to support kitchen operations.
• Perform all reasonable tasks requested by management within the scope of the role.

Skills

Culinary Leadership

Menu Development

Food Safety HACCP

Staff Training

Kitchen Operations

Communication

Education

Culinary Arts Degree

Job description

The Resort at Summerlin is seeking a Sous Chef in Las Vegas to oversee culinary production across the kitchen and support property-wide operations. You will mentor line cooks, assist with scheduling and inventory, and help develop menus that reflect current culinary trends.

Excellent guest service and leadership are essential to meet brand standards. The ideal candidate has a Culinary Arts degree with at least 3 years in a kitchen, including 2 years in a senior role, and strong knowledge of