Sous Chef Property

SAHARA Las Vegas; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Sahara Las Vegas is seeking a dynamic Sous Chef to oversee the restaurant’s culinary operations and lead a diverse team with creativity and strong service focus.

The ideal candidate demonstrates leadership, strong communication, and a solid grasp of food safety regulations while delivering high-quality dishes and maintaining efficient kitchen workflows.

Qualifications

• Extensive leadership experience in a kitchen environment.
• Strong guest service focus with high standards for service quality.
• Clear written and verbal communication, attention to detail.
• Familiar with food safety regulations and sanitation practices.
• Experience in menu planning and cost awareness.

Responsibilities

• Oversee kitchen operations while leading and energizing a diverse culinary team.
• Plan and manage food-related systems, including prep, presentation, and portion control.
• Ensure equipment and facilities are maintained and compliant with standards.
• Order products to maintain par levels and control inventory.
• Enforce proper labeling, dating, and storage of foods; supervise timing of prep work.
• Collaborate with other chefs to optimize kitchen efficiency and service flow.
• Support corporate programs and assist with menu planning when needed.

Skills

Team leadership

Guest service

Communication

Time management

Food safety regulations

Menu planning

Coaching

Sanitation compliance

Education

Culinary degree preferred but not required

Job description

JOB TITLE: Sous Chef

Are you motivated to Have Fun & Make Friends? We are, so if you want to feel excited on your way to work and can’t wait to be a part of Service Luxury Style, this could be the job for you.

Job Description

This position is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef.

Job Focus

• Must love and support their TEAM!
• Must love and take care of guests!
• Must say “Yes” and “Thank you” often!
• Exhibits culinary talents by personally performing tasks while leading the staff, planning and managing all food-related systems
• Role models company quality standards and service
• Ensures that all equipment and facilities are in good working order and is properly maintained
• Is responsible for ordering products to ensure all par levels are maintained
• Supervises and carries out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with Company standards and food regulations
• Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible
• Follow procedures for covering, labeling, dating, and storing food in a timely manner
• Ability to work under time constraints and meet department deadlines
• Constantly growing and coaching lower management and line‑level staff
• Provides clear direction and achievable goals for their entire team
• Fully supportive of and cognizant of all Corporate Programs
• Assists the Regional/Corporate Chef with menu planning
• Understands and enforces federal, state, and local food sanitation regulations

Desired Qualifications

• Current with culinary concepts, practices and procedures
• Current experience in the hospitality industry in a kitchenmanagement role
• Active in furthering his/her own culinary development
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals
• Proven leadership and managerial skills
• Supports an environment of colleague growth and development
• Familiar with financial planning, analyzing data, trends, and implementing strategies for improvement
• Clear and concise written and verbal communication skills
• Must have excellent organizational, interpersonal, and administrative skills
• Proficient in MS Word, Excel, and company communication technology

education

• Culinary degree preferred but not required