Sous Chef

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

Job summary

LEV Restaurant Group in Las Vegas seeks a skilled Sous Chef to support the General Manager and Culinary Director in maintaining quality across all menu items. You will train, supervise, and ensure sanitation, safety, and consistency in every dish.

The role requires lead-cook experience, strong knife skills, and the ability to manage inventory and plating while maintaining high standards in a fast-paced, fine-dining environment.

Qualifications

• High School diploma or GED required.
• Minimum 2 years of cooking experience; lead cook experience preferred.
• Southern Nevada Health District Health Card.
• Experience in a fine dining restaurant preferred.

Responsibilities

• Leads by example and coordinates cook team in assigned areas.
• Assists with training and ensures team competency in procedures.
• Maintains sanitation per Health Department standards and cleanliness.
• Completes daily menu and station prep for all kitchen parts.
• Conducts daily line checks for food quality and wholesomeness.
• Oversees portion control, plating, and garnishing for all items.
• Manages inventory, ordering, and waste reduction with team.

Skills

Advanced knife skills

Team leadership

Communication skills

Multi-tasking

Sanitation knowledge

Attention to detail

Education

High School diploma or GED

Health Card (SNHD)

Tools

Essential kitchen equipment

Job description

The Sous Chef is responsible for assisting in maintaining quality standards for all menu items, maintaining recipes, and working collaboratively with the General Manager and team members. They will help with all inventory needs, organizing, and ordering. The Sous Chef contributes to ensuring the kitchen meets all regulations concerning sanitation and food safety guidelines while overseeing equipment and workspace for cleanliness and functionality. The Sous Chef will help to train and supervise kitchen team members in all areas and report to the General Manager and Culinary Director.Essential Job Functions:Leads by example and follows the direction, requests, and rules of the Chef or ManagerCoordinate the overall operation of the cook team in assigned areas including time and attendance responsibilitiesAssists with training, ensuring team members are competent in company procedures/policiesMaintains all kitchen, dining room, and common areas in accordance with Clark County Health Department LEV Restaurant Group StandardsCompletion of daily menu and station prep for all parts of the line/kitchen as neededConducts daily line checks inspecting food quality and wholesomeness. Asks questions when necessary and never allows the service of inferior productsAssists in always running daily line service with a positive attitude and sense of urgencyMaintain food quality, storage, and portion control standards including scaling, mixing, and recipe with a commitment to consistencyOversee and trains proper product cooling and labeling proceduresWorks with team to limit waste due to improper cooking, misuse, or overorderingEnsures proper and consistent plate presentation, garnish, and service for all menu itemsResponsible for assisting Chefs, Cooks, and Dishwashers as needed and requestedResponsible for enforcing and teaching all rules and regulations in accordance with the Health Department and our inspector expectations to keep a happy and clean workplaceMaintains a safe and functional workplace at all times. Alerts management when something is unsafe, broken, or missing. Never allow our team to be in harm's way.Anything else required by the business and/or management to operate a safe, clean, and friendly workplace with the highest standardsQualifications:Possesses advanced knife skills and demonstrates fluency in operation of all essential kitchen equipmentMathematically capable of scaling recipes into larger or smaller batches in weight and volumeAbility to apply common sense understanding in following written or oral instructionsUnderstands basic kitchen etiquette, verbiage, and awarenessAbility to adopt a team-minded approach in all situations, treating team members with respect and patience, while always conveying the importance of consistency and qualityAbility to follow given recipes with accuracy and consistencyExceptional communication skills, verbal and written, conveying instructions clearly with both how and why explanationsPossesses depth of knowledge in necessary cooking methods, equipment function, and general product identification and usageExcellent knowledge fine dining cooking techniques and quality controlMust be able to perform with a consistent sense of urgency in a fast-paced kitchen environment and motivate others to do the sameAbility to be flexible, open-minded, and be able to multi-task effectivelyFriendly, open disposition and professional presentationMust be able to work evenings, weekends and holidays, and events when necessaryPhysical Requirements:Ability to traverse all parts of the restaurant quicklyAbility to stand for prolonged periods of time. In some instances, the entire shiftAble to lift at least but not limited to 50 pounds and if more must be with assistanceRead and visually verify information in a variety of formats (e.g., small print)Visually inspect tools, equipment, or machines (e.g., to identify defects)Ability to move quickly turning from left to right or right to leftFlexibility in the wrist to scoop, twist, push, pull, lift, and bendExposure to extreme heat, steam, and cold present in a kitchen environmentReach overhead and below the knees, including bending, twisting, pulling, and stoopingAbility to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°FEducation and Required Experience:High School diploma or general education degree (GED)Minimum 2 years of cooking experience;(or) equivalent combination of education and experiencePrevious Lead Cook experience in a fine dining restaurant preferredSouthern Nevada Health District Health CardThe LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.WE ARE AN EQUAL OPPORTUNITY EMPLOYERAt LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.https://www.levrg.com/