Sous Chef

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

Job summary

Avolta (old) is seeking a Sous Chef to oversee a kitchen with complex operations, ensuring food production and service meet high standards. The role includes supervising staff, coordinating with management, and contributing to menu execution while upholding brand and safety requirements.

Minimum qualifications include 3–5 years in kitchen ops, Serve Safe certification, and a high school diploma or GED; post-secondary culinary training is preferred.

Qualifications

• Requires 3–5 years of kitchen operations experience.
• Must be Serve Safe certified.
• High School diploma or GED; culinary training preferred.
• Strong team management and coaching skills.
• Ability to supervise and develop staff in a fast-paced environment.

Responsibilities

• Supervise day-to-day kitchen staff and assign tasks.
• Ensure safety and sanitation, HACCP compliance.
• Assist with menu planning, inventory and supplies.
• Maintain cost control and product quality to maximize sales.
• Enforce brand standards and regulatory compliance.
• Support hiring, promotion and staff development.
• Deliver exceptional customer service and staff training.

Skills

Staff supervision

Leadership

Time management

Communication

Education

High school diploma or GED

Post-secondary culinary training

Serve Safe Management certification

Job description

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The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions

• Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work


• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures


• Assists with menu planning, inventory, and managing of supplies


• Maintains effective cost control, service and quality standards to produce maximum sales and profits


• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards


• May serve as a resource to others in the resolution of complex problems and issues


• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen


• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager


• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus


• Requires 3 to 5 years experience with kitchen operations and staff supervision


• Must be certified in Serve Safe Management certification course


• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent


• Demonstrates organization and multi-project time/issue management


• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals