Sous Chef

BV Hospitality; Las Vegas (NV); On-site; USD 65,000 - 75,000; Full time

Job summary

BV Hospitality's Buddy V's Ristorante in Las Vegas is seeking an experienced Sous Chef/Assistant Chef to join its culinary leadership team in a fast-paced, high-volume environment.

You will support the Executive Chef with menu execution, training staff, and ensuring consistent quality, while managing station coverage during peak service, nights, weekends, and holidays.

This role requires strong organizational skills, food safety knowledge, and the ability to motivate a diverse kitchen team.

Qualifications

• Minimum 2+ years as Sous Chef or senior line cook in a high-volume kitchen.
• Strong leadership and communication skills to motivate staff.
• Ability to work under pressure while maintaining quality.
• Solid knowledge of food safety standards and culinary practices.
• Willingness to work nights, weekends, and holidays.

Responsibilities

• Assist the Executive Chef with menu execution, prep oversight, and service flow.
• Lead, train, and motivate the kitchen team during peak hours.
• Ensure dishes meet standards for quality, presentation, and speed.
• Monitor inventory and help manage food costs.
• Enforce health, safety, and sanitation regulations; oversee opening/closing as needed.
• Support scheduling, performance reviews, and staff development.
• Step in at any station to maintain operations during high volume.

Skills

Kitchen leadership

Team communication

Organization

Food safety

Flexibility

Job description

This is a great opportunity to join our team and interview for the Sous Chef role. We look forward to meeting qualified candidates and wish you the best of luck.

Position Overview

We are seeking an experienced Sous Chef/Assistant Chef at Buddy V's Ristorante at the Venetian/Palazzo to join our culinary leadership team at a fast-paced, high-volume restaurant. The ideal candidate is highly organized, creative, and capable of maintaining exceptional food quality while supporting both the Executive Chef and kitchen staff during peak service hours.

Key Responsibilities

• Assist the Executive Chef in all kitchen operations, including menu execution, prep oversight, and service flow.
• Lead, train, and motivate kitchen team members in a high-demand environment.
• Ensure all dishes are prepared consistently and meet restaurant standards for quality, presentation, and speed.
• Monitor inventory levels, minimize waste, and help manage food cost targets.
• Maintain strict compliance with health, safety, and sanitation regulations.
• Oversee opening/closing procedures as needed.
• Support scheduling, performance reviews, and staff development.
• Step into any station when necessary to ensure smooth operations during high volume periods.

Qualifications

• 2+ years of experience as a Sous Chef or senior line cook in a high-volume kitchen.
• Strong leadership, communication, and organizational skills.
• Proven ability to work under pressure and maintain positive team morale.
• Knowledge of food safety standards and culinary best practices.
• Flexibility to work nights, weekends, and holidays.