Sous Chef - Lead & Train Kitchen Team (Las Vegas)

Flanker Kitchen + Sports Bar; Las Vegas (NV); On-site; USD 65,000 - 70,000; Full time

Job summary

Flanker Kitchen + Sports Bar in Las Vegas, NV is seeking a Sous Chef to support the Executive Chef in all kitchen operations, overseeing training and staff support. The role ensures safety and success of the kitchen when the Executive Chef is away.

The ideal candidate has 2 years of Sous Chef experience, ability to manage orders via POS, and strong communication skills. Flexibility with shifts and a proactive, detail-oriented approach are essential.

Qualifications

• 2 years previous experience as a Sous Chef or similar position preferred.
• Proficient with computers (Microsoft Products), POS and technology.
• Professional verbal and written communication with guests, employees, vendors, and ownership; Fluency in Spanish is a plus.
• Must be able to stand, lift and bend for extended periods of time.
• Role may include job duties or tasks requiring repetitive motion.
• Working environment may include exposure to hot kitchen elements or cleaning materials.

Responsibilities

• Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook.
• Handles all allergy and/or dietary restrictions and modifications.
• Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
• Handles all food items by washing, chopping, and cutting according to recipe specifications.
• Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.
• Ensures all stored product is labeled and stored following FIFO and company standards.

Skills

Professional communication

Spanish (plus)

MS Office

Tools

POS systems

Job description

Flanker Kitchen + Sports Bar in Las Vegas, NV is seeking a Sous Chef to support the Executive Chef in all kitchen operations, overseeing training and staff support. The role ensures safety and success of the kitchen when the Executive Chef is away.

The ideal candidate has 2 years of Sous Chef experience, ability to manage orders via POS, and strong communication skills. Flexibility with shifts and a proactive, detail-oriented approach are essential.