Sous Chef

BOA Vegas LLC; Las Vegas (NV); On-site; USD 60,000 - 85,000; Full time

Job summary

BOA Steakhouse Las Vegas is seeking a Sous Chef to supervise kitchen operations in partnership with the Executive Chef and ensure production aligns with brand standards.

You will lead, train, and schedule hourly staff, manage inventory, and participate in recipe development while upholding exceptional hospitality and safety norms.

Applicants should have post-secondary culinary training or equivalent experience, strong communication, and the ability to multi-task in a fast-paced setting.

Qualifications

• Post-secondary culinary arts program completion or equivalent experience.
• Must be at least 18 years old.
• Knowledge of food service regulations and safety procedures.
• Proficient with Microsoft Office and restaurant POS systems.

Responsibilities

• Effectively manage kitchen staff with supportive leadership throughout service.
• Train and coach kitchen staff to adhere to company standards and sanitation requirements.
• Assist the Executive Chef in creating weekly schedules for hourly staff.
• Direct kitchen line with a hands-on approach during service.
• Oversee daily ordering and receiving, adjusting shortages and quality issues.
• Maintain inventory levels and replenish items as needed.
• Participate in recipe development and maintain core recipe files.
• Conduct orientation for new employees and participate in evaluations.
• Monitor safety and sanitation in all work areas and storage spaces.

Skills

Team leadership

Communication

Food safety

Operational excellence

Education

Culinary degree

Tools

Microsoft Office

Restaurant POS Systems

Job description

BOA Steakhouse is now hiring SOUS CHEFS to join our team!

BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Las Vegas.

What You’ll Do:

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.

Your Key Responsibilities:

• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
• Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
• Direct kitchen employees with food production and use a hands‑on style approach when executing the line
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
• Participate with recipe development and maintain the in‑house core recipe files
• Conduct departmental orientation of new employees and participate in performance evaluations
• Monitor food production areas for safety and sanitation practices and procedures including checking walk‑in refrigerators and dry storage areas for cleanliness and orderliness
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
• Create a positive work environment for our employees through friendly, caring and professional communication
• Embody and deliver on exceptional service and hospitality

Requirements

What we are looking for:

• Completion of a post‑secondary culinary arts program, or equivalent experience, preferably in a supervisory role.
• Must have basic knowledge of computers, computer programs, and technology in general.
• Must be eighteen (18) years of age or older.
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Must possess a valid Food Handler Card at the time of hire.
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self‑education of food trends through networking, books and periodicals
• Provide excellent customer service skills and the ability to remain calm and composed under pressure
• Be able to multi‑task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
• Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
• Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.
• Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
• Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.