Sous Chef: Lead Kitchen & Menu Innovation

Cafe Americano Paris Hotel & Casino; Las Vegas (NV); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Performance-based bonuses

Employee discounts on food and bev.

Training and development opportunities

Job summary

V&E Hospitality Group is seeking a skilled Sous Chef to support the Executive Chef in overseeing kitchen operations, menu development, and culinary team leadership. The Sous Chef plays a pivotal role in driving innovation and leading the team to deliver exceptional dining experiences.

You will lead food preparation, plating, quality control, and sanitation while managing scheduling, training, and inventory.

Qualifications

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Culinary expertise, including advanced cooking techniques, food preparation, and menu development.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and a proactive approach to addressing challenges.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends, and holidays as needed.
• Culinary degree or related certification is a plus.

Responsibilities

• Menu development: design and execute innovative and appealing items with guest preferences, seasons, and cost control in mind.
• Food preparation: oversee and participate in prep to maintain top taste, presentation, and quality.
• Kitchen management: assist in staff scheduling, training, and supervision for smooth service.
• Quality control: maintain high standards and perform checks at each stage of prep.
• Team leadership: mentor and motivate line cooks, prep cooks, and dishwashers.
• Inventory management: monitor levels, minimize waste, optimize ingredients.
• Kitchen sanitation: ensure food safety, proper storage, labeling, and handling of ingredients/equipment.
• Plating and presentation: oversee plating to meet established standards.
• Kitchen efficiency: optimize workflows to increase productivity and reduce wait times.
• Compliance: ensure adherence to health, safety regulations and kitchen policies.

Skills

Leadership

Menu development

Food safety

Communication

Problem solving

Education

Culinary degree

Job description

V&E Hospitality Group is seeking a skilled Sous Chef to support the Executive Chef in overseeing kitchen operations, menu development, and culinary team leadership. The Sous Chef plays a pivotal role in driving innovation and leading the team to deliver exceptional dining experiences.

You will lead food preparation, plating, quality control, and sanitation while managing scheduling, training, and inventory.