Sous Chef - Culinary Leader & Menu Innovator

The Resort at Summerlin; Las Vegas (NV); On-site; USD 50,000 - 61,000; Full time

Job summary

The Resort at Summerlin in Las Vegas, NV is seeking a Sous Chef to oversee culinary production in their assigned kitchen and support property-wide operations. You will direct stewarding, collaborate with the Room Chef and Executive Sous Chef on menus and trends, and uphold departmental standards for high-quality food and guest service.

Required education includes a Culinary Arts degree; at least 3 years of kitchen experience and 2 years in a senior role, with strong leadership and HACCP

Qualifications

• Culinary Arts degree or similar program.
• Minimum 3 years of restaurant foods preparation; 2 years in a senior role.
• Strong culinary knowledge and mastery of core cooking techniques.
• Experience leading and managing a kitchen team.
• Knowledge of food safety, sanitation, and HACCP standards.
• Excellent communication and problem-solving skills.
• Ability to train, coach, and support kitchen staff.
• Ability to manage time and multitask in a high-pressure environment.
• Valid Clark County Health Card required.

Responsibilities

• Prepare and execute all menu items according to established standards and station duties as directed by the Chefs.
• Supervise cooks, meal service, production, and stewarding teams, in support of and in the absence of the Chefs.
• Develop, mentor, and motivate line cooks to support growth, consistency, and team performance.
• Assist Chefs with scheduling, payroll, attendance tracking, inventory management, and disciplinary actions as needed.
• Assess and direct kitchen tasks across any culinary outlet to ensure smooth operations.
• Contribute to menu development by writing and accurately costing menu items.
• Order food items as directed by the Chefs and help maintain proper cost controls, including cost of sales and labor.
• Maintain documentation: menu changes, temperature logs, meeting notes, and updates.
• Attend required meetings such as Chef meetings, BEO meetings, planning sessions.

Skills

Culinary knowledge

Leadership

Menu development

Kitchen operations

Food safety HACCP

Communication

Training and coaching

Time management

Multitasking

Inventory control

Education

Culinary Arts degree

Job description

The Resort at Summerlin in Las Vegas, NV is seeking a Sous Chef to oversee culinary production in their assigned kitchen and support property-wide operations. You will direct stewarding, collaborate with the Room Chef and Executive Sous Chef on menus and trends, and uphold departmental standards for high-quality food and guest service.

Required education includes a Culinary Arts degree; at least 3 years of kitchen experience and 2 years in a senior role, with strong leadership and HACCP