Sous Chef - CHICA - Las Vegas - Las Vegas

Job Description: It is the primary responsibility of Food Runner to assist the servers by cleaning tables and keeping the side stations clean and well-stocked. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. The food runner is responsible for expediting and delivering all food from the kitchen to the table. Requirements: • Ability to deal with several parties of guests simultaneously with a friendly, gracious, and professional demeanor, • Ability to withstand prolonged standing, stretching, bending, kneeling, lifting, and carrying items, • Ability to have strong organizational skills, • Excellent customer service skills, • Have interpersonal skills to deal effectively with all business contacts, • Professional appearance and demeanor, • Work varied shifts, including weekends and holidays, • Able to effectively communicate in English, in both written and oral forms Responsibilities: • Maintain a professional attitude and courteous demeanor at all times, • Preset expo line and backline with appropriate items in place prior to and throughout service, • Deliver all food to bar and dining room including appropriate silver and/or underlining plates, • When delivering food describe two components of each dish delivered, • Assist chefs, cooks, and managers with special requests, 86 items, the countdown on items, or any other relevant information that needs to be relayed between the front of the house and the back of the house, • Complete any tasks as directed by management, • Positions food in front of the guest in accordance with the Chef's instructions, and states components of each dish being served Work Conditions • 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, • 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 Preferred • High School diploma or equivalent, • At least 2 years of previous experience in a high-volume food and beverage environment, • Previous experience working in a similar high-volume restaurant setting

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: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: The bartender is responsible for preparing and serving alcoholic and non-alcoholic drinks consistent with the Restaurant's standard drink recipes. The bartender is also responsible for providing friendly, attentive, and timely service to create an exceptional experience for all our guests. Each bartender's primary objective is to show our guests such a marvelous time that they will want to return again and again. 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. • High level knowledge of standard drink recipes, • High level knowledge of spirits, wine and beer, • Understanding of classes of alcohol, different glasses, brand names and garnishes, • Working knowledge of bar equipment, • Knowledge and education in mixology, • Numeracy and cash-handling skills, • Able to work flexible schedules including evenings, weekends and holidays, • Able to work in a standing position for long periods, • Be able to reach and bend and frequently lift up to 30 pounds, • Provide exemplary guest service, • Utilizes clear communication and interpersonal skills, • Works as a team member, • Can work with a high energy level in a fast-paced working environment, • Demonstrates reliability, honesty and integrity, • Polished and professional appearance, • Able to effectively communicate in English in both oral and written form Responsibilities: • Provide food and beverage service to all guests at the bar, • Complete understanding of all food and beverage items, • Check identification of customers to verify they are of legal drinking age, • Take orders from serving staff or directly from customers, • Understanding of POS systems and item entry, • Prepare and serve alcoholic and non-alcoholic drinks in accordance with standard recipes, • Peel, slice and pit fruit safely for garnishing drinks, • TAM and ACT Certified and guidelines followed to ensure no guests are overserved, • Process transactions using the POS system, prepare checks for customers, and process customer payments, • Arrange glasses and bottles into attractive and functional displays and manages the aesthetic of the bar top, • Ensure clean glasses, bar equipment and working areas, • Comply with all health, safety and hygiene standards and policies, • Monitor inventory, and restock bar inventory Working Conditions • 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 • 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, • The employee frequently is required to walk Preferred • Minimum 2 years bartending experience in upscale or fine dining restaurants, • Certification from BarSmarts, WSET, Court of Master Sommeliers, Certified beer server or any other professional beverage certifications preferred

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings bold, vibrant Latin American flavors to one of the world's premier dining destinations. Created by 50 Eggs Hospitality Group, CHICA offers 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 culinary techniques, 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 culinary execution with the warmth, energy, and hospitality of Latin culture. Position Overview The Executive Chef is the senior culinary leader responsible for CHICA Las Vegas's overall culinary direction, operational performance, food quality, and kitchen team development. This position requires an accomplished culinary professional with extensive expertise in Latin American cuisine, exceptional fine-dining technical skills, strong financial acumen, and a proven track record of leading high-volume restaurant operations. The Executive Chef protects CHICA's culinary identity while maintaining exceptional standards of flavor, consistency, presentation, and operational discipline. This highly hands-on leadership position requires an active presence in the kitchen and direct involvement in daily culinary execution. The successful candidate must combine exceptional culinary craftsmanship with strong leadership, financial accountability, and the ability to develop a high-performing team. The ideal candidate brings experience from respected fine dining establishments, a deep understanding of Latin American culinary traditions, and an unwavering commitment to excellence. Primary Job Duties Duties include, but are not limited to, the following: Culinary Excellence & Execution • Lead all culinary operations, ensuring exceptional food quality, consistency, flavor, temperature, and presentation., • Maintain uncompromising standards across breakfast, lunch, dinner, and weekend brunch., • Demonstrate extensive knowledge of Latin American cuisine, ingredients, cooking techniques, and regional culinary traditions., • Maintain an active presence during service, providing direction, coaching, and immediate quality control., • Ensure strict adherence to standardized recipes, preparation methods, portion controls, and presentation specifications., • Oversee daily tastings, line checks, and culinary quality assurance., • Maintain exceptional standards for premium proteins, seafood, specialty ingredients, and fresh produce., • Integrate refined fine dining techniques with authentic Latin flavors., • Ensure consistent execution during high-volume service without compromising quality. Culinary Leadership & Talent Development • Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, and culinary team members., • Recruit and retain exceptional culinary talent with experience in high-standard restaurant environments., • Establish clear expectations for performance, professionalism, accountability, and execution., • Develop structured training programs focused on technical skills, recipe adherence, food quality, and leadership development., • Conduct performance evaluations and provide constructive feedback., • Identify high-potential employees and establish succession planning opportunities., • Foster a kitchen culture built on discipline, respect, teamwork, cleanliness, and continuous improvement., • Maintain accountability for scheduling, staffing, labor productivity, and employee performance. Menu Development & Brand Integrity • Protect and uphold CHICA's culinary identity, philosophy, and established brand standards., • Collaborate with executive leadership on menu development, seasonal offerings, and culinary innovation., • Ensure menu development reflects the authenticity, diversity, and bold flavors of Latin American cuisine., • Develop and refine recipes, cooking techniques, and presentation standards., • Evaluate guest feedback, culinary trends, and menu performance to identify improvement opportunities., • Support exclusive dining experiences, VIP events, chef-driven activations, and special culinary programs., • Maintain consistency across all dining periods while contributing to the brand's continued evolution. Financial Performance & Cost Management • Maintain accountability for culinary financial performance, including food cost, labor cost, inventory, and controllable expenses., • Develop and manage culinary budgets, forecasts, and operational financial targets., • Analyze food cost reports, inventory variances, purchasing trends, and labor productivity., • Implement effective purchasing, portion control, and waste reduction procedures., • Manage supplier relationships to ensure exceptional product quality and competitive pricing., • Oversee menu costing, recipe profitability, and product utilization., • Identify opportunities to improve operational efficiency without compromising culinary standards., • Collaborate with restaurant leadership on financial planning and profitability initiatives. Kitchen Operations & Operational Excellence • Oversee daily kitchen operations, production schedules, staffing, and service readiness., • Ensure all culinary stations maintain exceptional standards of organization, cleanliness, and preparation., • Monitor kitchen workflow, ticket pacing, and communication between culinary and service teams., • Maintain proper inventory levels, receiving procedures, product rotation, and storage standards., • Ensure kitchen equipment is properly maintained and operational., • Implement systems that improve efficiency, consistency, and accountability., • Maintain compliance with company policies, culinary procedures, and operational standards., • Lead by example through professionalism, urgency, organization, and attention to detail. Guest Experience & Hospitality Collaboration • Collaborate with the General Manager and front-of-house leadership to deliver exceptional dining experiences., • Maintain a visible culinary presence and engage with VIP guests and high-profile clientele when appropriate., • Support menu education and culinary training for service professionals., • Ensure effective communication regarding allergies, dietary restrictions, special requests, and guest preferences., • Participate in special events, private dining experiences, and culinary activations., • Ensure every culinary experience reflects CHICA's commitment to exceptional hospitality. Food Safety, Sanitation & Compliance • Maintain strict compliance with applicable food safety, sanitation, and health department regulations., • Ensure proper handling, storage, temperature control, and preparation of all food products., • Establish and enforce food safety procedures throughout culinary operations., • Maintain exceptional kitchen cleanliness and organization., • Ensure compliance with workplace safety standards and company policies., • Conduct regular inspections and address deficiencies immediately. Candidate Profile The ideal candidate is a highly accomplished Executive Chef with extensive Latin American culinary expertise, exceptional fine-dining technique, and the operational discipline to lead a high-volume restaurant. This individual must demonstrate strong leadership presence, financial intelligence, organizational excellence, and the ability to develop a culinary culture where exceptional food quality and consistent execution are non-negotiable. Required Qualifications • Minimum 8–10 years of progressive culinary experience, including at least 4 years in senior culinary leadership., • Previous experience as an Executive Chef or senior culinary leader within luxury fine dining, internationally recognized restaurants, or high-volume chef-driven concepts., • Advanced knowledge of grilling, premium proteins, seafood preparation, sauces, flavor development, and contemporary cooking techniques., • Proven success managing high-volume culinary operations while maintaining exceptional food quality., • Demonstrated ability to recruit, develop, and retain high-performing culinary teams., • Strong financial acumen, including P&L management, food cost, labor control, budgeting, forecasting, and inventory management., • Advanced understanding of menu development, recipe costing, purchasing, and operational efficiency., • Exceptional organizational, communication, and leadership skills., • Ability to remain composed, decisive, and effective during demanding service periods., • Strong understanding of food safety regulations and sanitation standards., • Flexible availability, including mornings, evenings, weekends, holidays, and special events. Preferred Qualifications • Experience in Michelin-recognized restaurants or internationally acclaimed fine dining establishments., • Culinary experience within respected restaurant groups such as Michael Mina, Jean-Georges, Thomas Keller, or comparable high-standard organizations., • Previous culinary leadership experience within the Las Vegas luxury hospitality market., • Experience managing large culinary teams and sophisticated multi-station kitchen operations., • Demonstrated success executing multiple daily service periods in high-volume environments., • Experience working with premium suppliers and specialty Latin American ingredients., • Culinary Arts degree or equivalent professional training. Leadership Competencies • Culinary Excellence: Exceptional technical expertise and uncompromising food quality standards., • Leadership & Talent Development: Ability to inspire, mentor, and develop high-performing culinary professionals., • Operational Discipline: Strong organization, execution, and accountability., • Financial Acumen: Ability to manage culinary profitability and operational costs., • Brand Stewardship: Commitment to protecting CHICA's culinary identity and reputation., • Innovation: Ability to balance Latin culinary traditions with contemporary techniques., • Attention to Detail: Precision in food preparation, flavor development, and presentation., • Accountability: Ownership of culinary performance, team development, and operational results., • Executive Presence: Professionalism, composure, and credibility with guests and leadership. Work Environment & Physical Requirements • Fast-paced, high-volume fine dining environment., • Extended periods of standing and walking throughout culinary operations., • Frequent exposure to heat, kitchen equipment, refrigeration, and food production areas., • Ability to occasionally lift and carry up to 50 pounds., • Availability to work mornings, evenings, weekends, holidays, and special events., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions. Why Join CHICA? CHICA offers an exceptional opportunity to lead culinary operations at a recognized Latin fine-dining destination at The Venetian Resort in Las Vegas. As Executive Chef, you will directly influence culinary direction, menu innovation, team development, financial performance, and the continued success of a chef-driven restaurant known for bold flavors and vibrant hospitality. We are seeking a chef's chef—an accomplished, hands-on culinary leader whose deep knowledge of Latin cuisine, commitment to exceptional flavor, and relentless pursuit of excellence are evident in every dish and every service.

Summary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities • Prepare and cook menu items according to standardized recipes and portion sizes., • Ensure food is prepared quickly, efficiently, and with attention to quality and presentation., • Maintain a clean, organized, and sanitized workstation., • Follow all food safety, handling, and sanitation standards., • Assist with receiving, storing, and rotating food supplies., • Work collaboratively with other cooks and kitchen staff to meet service demands., • Follow instructions from the Kitchen Manager or Executive Chef. Qualifications • Previous cooking experience in a restaurant setting preferred., • Knowledge of basic cooking techniques and kitchen equipment., • Strong attention to detail and organizational skills., • Ability to work in a fast-paced environment under pressure., • Food handler certification (as required by law). Physical Requirements • Ability to stand for long periods of time., • Ability to lift up to 50 lbs., • Comfortable working in a hot and fast-paced kitchen environment.

Summary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities • Prepare and cook menu items according to standardized recipes and portion sizes., • Ensure food is prepared quickly, efficiently, and with attention to quality and presentation., • Maintain a clean, organized, and sanitized workstation., • Follow all food safety, handling, and sanitation standards., • Assist with receiving, storing, and rotating food supplies., • Work collaboratively with other cooks and kitchen staff to meet service demands., • Follow instructions from the Kitchen Manager or Executive Chef. Qualifications • Previous cooking experience in a restaurant setting preferred., • Knowledge of basic cooking techniques and kitchen equipment., • Strong attention to detail and organizational skills., • Ability to work in a fast-paced environment under pressure., • Food handler certification (as required by law). Physical Requirements • Ability to stand for long periods of time., • Ability to lift up to 50 lbs., • Comfortable working in a hot and fast-paced kitchen environment.

Summary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities • Prepare and cook menu items according to standardized recipes and portion sizes., • Ensure food is prepared quickly, efficiently, and with attention to quality and presentation., • Maintain a clean, organized, and sanitized workstation., • Follow all food safety, handling, and sanitation standards., • Assist with receiving, storing, and rotating food supplies., • Work collaboratively with other cooks and kitchen staff to meet service demands., • Follow instructions from the Kitchen Manager or Executive Chef. Qualifications • Previous cooking experience in a restaurant setting preferred., • Knowledge of basic cooking techniques and kitchen equipment., • Strong attention to detail and organizational skills., • Ability to work in a fast-paced environment under pressure., • Food handler certification (as required by law). Physical Requirements • Ability to stand for long periods of time., • Ability to lift up to 50 lbs., • Comfortable working in a hot and fast-paced kitchen environment.