Sous Chef: Lead Kitchen Team, Elevate Steaks & Service

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 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.