Sous Chef - Maroon

Kinsley Power Systems; Las Vegas (NV); On-site; USD 65,000 - 95,000; Full time

Job summary

Maroon Steakhouse in Las Vegas is seeking a dynamic, experienced Sous Chef to join the leadership team of our kitchen. This role supports the Chef de Cuisine, assisting in menu development, staff management, and upholding the highest standards of food quality and kitchen hygiene.

You will lead through service, mentor a diverse culinary team, and drive seasonal menu refinement using top-tier ingredients and classical French influences.

Qualifications

• Minimum 3–5 years in progressive culinary roles with at least 2 years as Sous/Senior Sous in fine dining.
• Expertise in advanced techniques including molecular gastronomy and precise temperature control.
• Strong knowledge of global cuisines, seasonal ingredients, and French culinary methods.
• Formal culinary training preferred; valid Food Handler's certification required.

Responsibilities

• Execute dishes and menus to Chef de Cuisine specs with consistency and quality.
• Oversee all kitchen stations during service, providing direction and expediting as needed.
• Maintain strict control of quality, presentation, and prep methods.
• Contribute to seasonal menu development using premium ingredients.
• Lead pre-shift meetings and enforce HACCP, health, safety, and sanitation standards.
• Mentor BOH staff, manage labor costs, and coordinate inventory with vendors.

Skills

Culinary leadership

Molecular gastronomy

Precision cooking

Plating design

Global cuisines

HACCP

Education

Culinary degree or equivalent

Job description

The path to Maroon began in the dense forests of Jamaica’s Blue Mountains, where James Beard Award-winning Chef Kwame Onwuachi set out to learn the cooking techniques of his forebears. The result: an alluring medley of bold and untamed flavors unleashed by spice and smoke. For Chef Kwame, his Caribbean cuisine is a form of storytelling. Maroon brings the history of jerk and Jamaican cooking to a new audience and pushes the Las Vegas steakhouse into a new realm.

Maroon Steakhouse is seeking a dynamic and experienced and creative Sous Chef to join the leadership team of our kitchen. This role is perfect for a passionate culinary professional ready to take the next step in their career, bringing creativity and leadership to a high-volume, fine-dining environment. Our sous chef will work under the Chef De Cuisine, assisting in all aspects of kitchen operations, from menu development and staff management to ensuring the highest standards of food quality and kitchen hygiene. If you're a talented culinary professional who is passionate about breaking the mold to deliver unique and unforgettable experiences, we’d love to work with you.

Key Responsibilities

• Culinary Execution and Quality Control
• Execute all dishes and menus to the exact specifications and quality standards set by the Chef de Cuisine, ensuring consistency and perfection for every service.
• Oversee all kitchen stations (garde manger, hot line, prep, butchery) during service, providing hands‑on support, direction, and expediting as needed.
• Maintain rigorous control over food quality, presentation, and preparation methods, proactively identifying and correcting any deviations from standard.
• Contribute to the continuous refinement and development of seasonal menus, utilizing deep knowledge of high‑quality, often rare, ingredients and advanced techniques.

Kitchen Leadership and Management

• Assume full responsibility for kitchen operations in the absence of the Chef de Cuisine.
• Manage and mentor a diverse and highly skilled culinary team, fostering an environment of professionalism, teamwork, and continuous learning.
• Lead daily pre‑shift meetings, communicating key priorities, special notes, and quality expectations to the BOH staff.
• Develop and enforce strict adherence to health, safety, and sanitation standards (HACCP), ensuring the kitchen consistently meets or exceeds all regulatory requirements.

Operational and Financial Acumen

• Manage food and labor costs effectively, minimizing waste and maximizing kitchen efficiency without compromising quality.
• Oversee inventory management, including ordering, receiving, and proper storage of all food and supply items.
• Coordinate with vendors and purveyors to ensure the consistent sourcing of the highest quality ingredients.
• Assist in scheduling BOH staff to ensure adequate coverage for all prep and service shifts while controlling labor expenditures.

Qualifications

• Experience Minimum of 3-5 years of progressive culinary experience, with at least 2 years in a Sous Chef or Senior Sous Chef role within a fine‑dining establishment. Skills
• Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of various global cuisines, seasonal ingredients, and classical French culinary methodology.
• Exceptional leadership qualities, composure under pressure, meticulous attention to detail, and a relentless commitment to culinary excellence.
• Culinary degree or equivalent formal training is highly preferred.
• Valid Food Handler's certification required