Sous Chef: Buffet Operations & Menu Leadership

PALMS CASINO; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Palms Casino is seeking a Sous Chef to lead kitchen operations in Las Vegas. You will supervise staff, manage costs, and ensure top-quality food presentation in alignment with safety standards.

The role requires coordinating with management and executing menus while controlling waste and inventory. The ideal candidate has at least 3 years of kitchen leadership experience, is 21+, and can obtain a Health Card.

Qualifications

• Must be 21 years or older.
• Minimum of three (3) years of experience in all aspects of kitchen operation.
• Must be able to obtain a Health Card.
• Demonstrated experience developing department goals aligned with property and company goals.
• Ability to manage payroll, scheduling, and staff files.

Responsibilities

• Communicates with management, chefs, and co-workers about kitchen operations.
• Maintains control of purchasing, receiving, purveyor lists and inventory when senior staff not present, including menu/recipe creation and food cost monitoring.
• Oversees product consistency and makes adjustments to meet business needs.
• Monitors waste, overproduction, and ensures quality and presentation per specifications.
• Maintains cleanliness and equipment maintenance of the outlet.
• Assumes kitchen duties in absence of Executive Chef/Executive Sous Chef.
• Enforces proper food handling per health and safety standards and labels/dates products for safekeeping.
• Maintains labor and food cost budgets through staffing and scheduling.

Skills

Kitchen operations

Food preparation

Cost control

Staff supervision

Menu development

Food safety

Inventory management

Labor cost control

Education

High school diploma or equivalent

Job description

Palms Casino is seeking a Sous Chef to lead kitchen operations in Las Vegas. You will supervise staff, manage costs, and ensure top-quality food presentation in alignment with safety standards.

The role requires coordinating with management and executing menus while controlling waste and inventory. The ideal candidate has at least 3 years of kitchen leadership experience, is 21+, and can obtain a Health Card.