Sous Chef - Menu Innovator & Kitchen Leader

Havana 1957 Flamingo; Las Vegas (NV); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Bonus potential

Career advancement

Employee discounts

Training 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 role emphasizes innovation, strong leadership, and adherence to safety standards in a dynamic dining environment.

The Sous Chef will participate in menu creation, guide food preparation, and mentor staff while ensuring quality, consistency, and efficient service across shifts.

Qualifications

• Experience as Sous Chef or equivalent leadership role.
• Culinary expertise including menu development and high cooking standards.
• Strong leadership, communication and interpersonal skills.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends and holidays.
• Culinary degree or related certification is a plus.

Responsibilities

• Design and develop innovative menu items with the Executive Chef.
• Oversee food preparation ensuring high taste, presentation, and quality.
• Assist in kitchen management: staff scheduling, training, supervision.
• Maintain high quality and consistency; conduct quality checks.
• Mentor and motivate line cooks, prep cooks, and dishwashers.
• Monitor inventory levels, minimize waste, optimize ingredients.
• Ensure compliance with food safety and sanitation standards.
• Oversee plating and presentation to meet standards.
• Improve kitchen workflows to boost productivity and reduce wait times.
• Ensure compliance with health and safety regulations and kitchen policies.

Skills

Culinary leadership

Menu development

Team leadership

Food safety

Communication

Education

Culinary degree or certification

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 role emphasizes innovation, strong leadership, and adherence to safety standards in a dynamic dining environment.

The Sous Chef will participate in menu creation, guide food preparation, and mentor staff while ensuring quality, consistency, and efficient service across shifts.