Senior Sous Chef — Lead Kitchen, Menu Innovation

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

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.