WAKUDA

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings the bold, vibrant flavors of Latin American cuisine to one of the world's premier dining destinations. CHICA presents a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond. The menu blends classic Latin dishes with contemporary technique, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated execution with the rhythm, warmth, and hospitality of Latin culture. Position Summary The Sous Chef at CHICA Las Vegas is a key culinary leader who supports the Executive Chef and Executive Sous Chef in the daily execution of kitchen operations. This role plays a critical part in maintaining food quality, service standards, team discipline, and financial performance in a fast-paced, fine-dining environment. The Sous Chef must demonstrate strong knowledge of Latin cuisine, a strong leadership presence, and the ability to execute consistently at a high level while managing teams, supporting service flow, and upholding CHICA's culinary and hospitality standards. Primary Responsibilities: Food Quality & Culinary Execution • Execute CHICA's Latin fine dining menu with consistency, accuracy, and attention to detail., • Uphold recipe standards, plating guidelines, and portion controls at all times., • Assist in training culinary staff on preparation techniques, execution standards, and presentation., • Monitor food quality throughout service to ensure guest satisfaction., • Support expediting during service to ensure accuracy, pacing, and ticket time targets., • Reinforce ongoing culinary training and quality control on the line and in prep areas. Service & Guest Experience, • Ensure food is prepared promptly to support exceptional guest service., • Partner with FOH leadership to address service challenges and improve guest experience., • Participate in daily lineups, • Menu tastings and education sessions, • New server training programs, • Support the goal of executing all tickets within 20 minutes or less without compromising quality., • Demonstrate professionalism, urgency, and calm leadership during peak service periods. Leadership & Team Development, • Supervise kitchen staff during assigned shifts, ensuring adherence to standards and expectations., • Assist with training, coaching, and performance feedback for culinary team members., • Help maintain discipline, morale, and accountability within the kitchen., • Support scheduling, labor efficiency, and daily staffing needs., • Lead by example, modeling professionalism, teamwork, and pride in execution. Financial & Operational Support, • Assist in meeting food-cost, labor-cost, and operational-budget goals., • Support inventory management, ordering, receiving, and product rotation., • Minimize waste through proper handling, prep discipline, and portion control., • Proactively identify operational challenges and escalate concerns to senior leadership. Facility Maintenance & Sanitation, • Maintain a clean, organized, and safe kitchen environment., • Ensure daily cleaning of:, • Cooking line, • Prep and pantry areas, • Dish and stewarding stations, • Walk-ins and storage areas, • Enforce food safety, sanitation, and hygiene standards consistently., • Support compliance with all health department and company regulations. Supervisory Responsibilities, • Assist the Executive Chef and the Executive Sous Chef in supervising kitchen employees., • Carry out supervisory responsibilities in accordance with company policies and applicable laws., • Participate in interviewing, hiring, training, and onboarding of culinary staff., • Address employee concerns professionally and support conflict resolution when needed. Qualifications & Experience Required, • Degree in Culinary Arts or equivalent professional experience., • 5+ years of experience as a Sous Chef or senior line cook in an upscale or fine dining environment., • Demonstrated experience with Latin cuisine and high-quality food execution., • Food Safety / Manager Certification., • Strong verbal and written communication skills., • Ability to work calmly and effectively under pressure in a high-volume setting., • Flexible availability, including nights, weekends, and holidays. Preferred, • Experience in chef-driven or brand-led restaurant concepts., • Las Vegas offers fine dining or a high-volume experience., • Proven ability to develop and motivate culinary teams. Work Conditions & Physical Requirements, • Fast-paced, high-volume kitchen environment with elevated noise levels., • Ability to stand, walk, bend, and perform repetitive tasks for extended periods., • Ability to lift up to 50 pounds., • Exposure to heat, sharp tools, and commercial kitchen equipment. Why Join CHICA – Las Vegas As a Sous Chef at CHICA Las Vegas, you will be part of a passionate culinary team delivering bold Latin flavors at a fine dining level on one of the world's most dynamic hospitality stages. This role offers meaningful growth, hands-on leadership experience, and the opportunity to refine your craft within a respected, chef-driven brand.

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations (where applicable), • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely • Maintain complete knowledge of and comply with all departmental policies and procedures, • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance, • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift, • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service, • Prepare all menu items following recipes and yield guides, according to department standards, • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's, • Minimize waste and maintain controls to attain forecasted food cost, • Transport empty, dirty pots and pans to the pot wash station Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners, • The noise level in the work environment is usually loud, • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell • The employee frequently is required to walk Preferred: • Minimum 2 years-experience in high volume or fine dining pastry kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to prioritize, organize and follow through, • Ability to be a clear thinker, remain calm and resolve problems using good judgment, • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders, • Ability to maintain good coordination, • Ability to work with all products and ingredients involved, • Ability to use all senses to ensure quality standards are met, • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions, • Ability to comprehend and follow recipes, • Ability to perform job functions with minimal supervision, • Ability to work cohesively with co-workers as part of a team, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable)., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures., • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service., • Prepare all menu items following recipes and yield guides, according to department standards., • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's., • Minimize waste and maintain controls to attain forecasted food cost., • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners., • The noise level in the work environment is usually loud., • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens., • Culinary degree from accredited school or university., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.