Executive Sous Chef - Multi outlet

About the role

The Executive Sous Chef is a hands-on culinary leader who supports kitchen operations across Stripsteak and Orla in Las Vegas. This floating leadership role partners closely with the Executive Chefs and restaurant leadership teams at both properties, providing operational coverage, mentorship, and culinary expertise wherever support is most needed. Combining technical skill, adaptability, and operational discipline, the Executive Sous Chef helps maintain consistency across both kitchens while respecting the distinct culinary identity of each restaurant. This leader supports service execution, staff development, inventory and cost controls, food quality, sanitation, and overall kitchen organization to ensure exceptional experiences for guests and team members. The position requires the flexibility to move between StripSteak and Orla based on business needs, staffing levels, special events, and operational priorities.

Ideal Candidate

A detail-oriented and highly adaptable culinary leader who thrives in dynamic environments and enjoys supporting multiple teams. You are a hands-on mentor with the ability to quickly assess operational needs, build trust, and provide effective leadership across two distinct restaurant concepts. You will assist in leading culinary operations at both StripSteak and Orla, providing guidance and support to kitchen teams while working closely with each property’s Executive Chef and the corporate culinary and operations teams. You bring expertise in cooking techniques, inventory control, labor management, staff development, and high-volume service execution. You are comfortable shifting between properties and priorities while maintaining consistency, organization, professionalism, and the highest standards of hospitality.

Skills

Personal Attributes

• Exceptional communication, organizational, and time-management skills
• A gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Flexibility and the ability to adapt quickly to changing operational needs
• Ability to build relationships and establish credibility across multiple teams
• Commitment to developing staff through coaching, mentorship, and food education
• Ability to work cleanly and efficiently while leading by example
• Strong sense of ownership, accountability, and follow-through

Professional Attributes

• Advanced knowledge of kitchen fundamentals, including knife skills, butchery, sauces, fabrication, and all kitchen stations
• Ability to support different menus, service styles, and culinary identities
• Strong understanding of food costs, inventory controls, labor management, and financial reporting
• Ability to analyze operational data and translate findings into action