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  • Sous Chef
    Sous Chef
    2 hours ago
    Full-time
    Las Vegas

    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.

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  • Sous Chef
    Sous Chef
    6 hours ago
    Full-time
    Las Vegas

    WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo's Golden Gai district and rooted in the philosophy of omotenashi. At WAKUDA, culinary execution is driven by precision, discipline, artistry, and exceptional hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards. Position Summary The Sous Chef serves as a key culinary leader in WAKUDA's kitchen, responsible for supporting daily operations, maintaining exceptional culinary standards, and ensuring consistent execution across all service periods. This role requires a disciplined, hands-on leader with strong culinary fundamentals, a commitment to operational excellence, and the ability to perform in a high-volume luxury dining environment. The Sous Chef partners closely with the Executive Chef and culinary leadership team to ensure food quality, service execution, sanitation, labor efficiency, and team development meet WAKUDA's elevated standards. The ideal candidate combines leadership maturity, technical culinary skill, and a passion for mentorship with an uncompromising commitment to excellence. Primary Responsibilities: Culinary Leadership & Service Execution • Assist in leading daily kitchen operations across all stations and service periods., • Ensure all menu items are executed according to recipe, plating, portioning, and quality standards., • Maintain strong line control during service to ensure pacing, consistency, and ticket accuracy., • Support seamless execution across hot line, cold stations, sushi support, prep, and specialty stations., • Uphold WAKUDA's standards of precision, consistency, and elevated presentation. Operational Excellence • Oversee daily prep production and ensure mise en place readiness across all stations., • Maintain strong kitchen organization, workflow, and station discipline., • Assist with scheduling, labor deployment, and daily operational planning., • Identify operational inefficiencies and implement solutions to improve performance., • Support opening, closing, and service readiness procedures. Quality Control & Product Stewardship • Monitor ingredient quality, freshness, storage, and product rotation., • Ensure proper handling of premium ingredients, including seafood, proteins, and specialty imports., • Maintain strict portion control and minimize waste., • Ensure dishes consistently meet WAKUDA's luxury dining standards. Leadership & Team Development • Train, mentor, and develop line cooks, prep cooks, and junior culinary team members., • Foster a culture of accountability, discipline, professionalism, and respect., • Provide real-time coaching and performance feedback., • Lead by example through strong floor presence and hands-on execution., • Support recruiting, onboarding, and development of culinary talent. Financial & Inventory Controls • Support inventory management, purchasing, and receiving procedures., • Assist in monitoring food and labor costs and in waste-reduction initiatives., • Ensure proper storage and responsible product utilization., • Support cost-control initiatives without compromising quality. Food Safety & Compliance • Maintain strict compliance with HACCP, food safety, sanitation, and health regulations., • Ensure the kitchen remains clean, organized, and audit-ready at all times., • Enforce company safety standards and operating procedures. * Qualifications & Experience Required • Minimum 3–5 years progressive culinary experience, including leadership responsibilities, • Strong experience in upscale, fine dining, or luxury hospitality environments, • Advanced culinary knowledge, including butchery, sauce work, knife skills, and station management, • Strong communication, organizational, and leadership skills, • Ability to thrive in a fast-paced, high-expectation environment, • Food Handler Certification required upon employment Preferred • Luxury Japanese or Asian culinary experience preferred, • Michelin-starred or chef-driven restaurant experience highly desirable, • Formal culinary education or apprenticeship preferred, • Experience leading high-performing culinary teams Personal Attributes • Strong leadership presence, • Calm and composed under pressure, • Highly disciplined and detail-oriented, • Strong sense of urgency, • Passion for mentorship and team development, • Deep commitment to excellence and hospitality Physical Requirements • Ability to stand for extended periods, • Ability to lift and carry up to 50 pounds, • Frequent bending, reaching, and repetitive kitchen movement, • Ability to work nights, weekends, and holidays, • Ability to perform in a fast-paced, high-pressure kitchen environment Why Join WAKUDA As a Sous Chef at WAKUDA, you will help lead one of the most distinctive modern Japanese dining concepts in the industry. This is an opportunity to grow in a luxury, chef-driven culinary environment where precision, discipline, craftsmanship, and exceptional hospitality define every aspect of service.

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