Senior Sous Chef

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

Job summary

Guckenheimer in Las Vegas, NV is seeking a Senior Sous Chef on-site to support the Executive Chef in daily kitchen operations, lead line teams, and ensure top culinary standards in a high-volume environment.

You will manage inventory, food costing, scheduling, and collaborate with front-of-house and catering teams to deliver exceptional workplace dining while driving menu innovation aligned with wellness and sustainability.

Qualifications

• Strong culinary skills in scratch cooking and high-volume production.
• Experience in leadership, training, scheduling, and performance coaching.
• Solid knowledge of food safety and sanitation; ServSafe certification preferred.
• Experience with inventory management, ordering, cost control and waste reduction.
• Ability to collaborate with culinary, front-of-house, and catering teams.
• Excellent organizational and time-management skills in fast-paced environments.
• Strong communication and a respectful, inclusive, team-oriented mindset.
• Prior Sous Chef or Senior Sous Chef experience in contract dining or hospitality is beneficial.
• Culinary degree or equivalent professional experience preferred.
• Flexible schedule including early mornings, evenings, weekends or events.

Responsibilities

• Oversee line operations and maintain high culinary standards.
• Monitor inventory, ordering, and food costing to optimize costs.
• Collaborate with front-of-house and catering teams to deliver exceptional workplace dining.
• Lead and train kitchen staff to meet Guckenheimer standards.
• Contribute to menu innovation and wellness-focused culinary concepts.

Skills

Scratch cooking

Menu execution

High-volume production

Kitchen leadership

Team supervision

Training

Food safety

Sanitation standards

ServSafe

Cost control

Inventory management

Education

Culinary degree or equivalent

Job description

Company Description

Guckenheimer is dedicated to creating memorable food experiences that foster connection and support the changemakers of today. The company partners with clients to design innovative, chef-crafted food solutions that adapt to evolving workplace needs and transform traditional facilities into distinctive dining destinations. Services include on-site restaurants and cafés, kitchen and café operations, meeting and event catering, pop-up concepts, coffee bars, pantry services, micro-markets, and vending. By building personalized, people-focused food programs, Guckenheimer emphasizes well-being, community, sustainability, and innovation in every aspect of its service.

Role Description

The Senior Sous Chef is a full-time, on-site role located in Las Vegas, NV, responsible for supporting the Executive Chef in daily kitchen operations. This role oversees food preparation and production, ensuring high culinary standards, consistency, and adherence to safety and sanitation regulations. The Senior Sous Chef leads and trains kitchen team members, coordinates menus and specials, and helps develop chef-driven concepts aligned with client expectations and Guckenheimer standards. Daily tasks include supervising line operations, monitoring inventory and ordering, managing food costing, and collaborating with front-of-house and catering teams to deliver exceptional workplace dining experiences. The position also contributes to menu innovation and supports specialized food programming that reflects wellness, sustainability, and diverse culinary trends.

Qualifications

• Strong culinary skills in scratch cooking, menu execution, and high-volume production, with experience in contemporary and diverse cuisines.
• Proficiency in kitchen leadership, including team supervision, training, scheduling, and performance coaching.
• Solid knowledge of food safety, sanitation standards, and regulatory compliance (e.g., ServSafe or equivalent certification preferred).
• Experience with inventory management, ordering, cost control, and waste reduction practices.
• Ability to collaborate with culinary, front-of-house, and catering teams to deliver consistent, high-quality service.
• Strong organizational and time-management skills, with the ability to prioritize and work effectively in a fast-paced environment.
• Excellent communication skills and a commitment to a respectful, inclusive, and team-oriented workplace.
• Prior experience as a Sous Chef or Senior Sous Chef in contract dining, hospitality, or similar foodservice environments is highly beneficial.
• Culinary degree, formal culinary training, or equivalent professional experience preferred.
• Flexibility to work varied schedules as required by business needs, including early mornings, evenings, and occasional weekends or events.