Sous Chef

About the Role

Spiegelworld is looking for a Sous Chef to join the team at Superfrico at the Cosmopolitan. The Sous Chef is responsible for providing supportive leadership in a high-volume kitchen staff throughout food service, supervising other kitchen staff, and assisting the Executive Chef with menu execution, inventory, and managing supplies. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing customer satisfaction. The position reports to the Executive Chef.

Responsibilities

• Ensure all kitchen stations are properly set up to established standards before service and maintained with consistency and accuracy throughout the shift.
• Manage the organization, storage, rotation, and handling of kitchen products, ensuring all team members follow FIFO procedures to protect product quality, freshness, and consistency.
• Oversee the preparation and production of all menu items, ensuring recipes, portions, cooking techniques, presentation, and quality standards are followed consistently.
• Actively engage in Spiegelworld’s antiracist commitment and internal practices, including participating in learnings and conversations around Equity, Diversity, Inclusion, and Accessibility.
• Foster a positive kitchen culture that promotes teamwork, communication, accountability, mutual respect, recognition, and employee development.
• Hold line-level cooks accountable for following established culinary standards, company policies, procedures, and workplace expectations, providing coaching and feedback as needed.
• Responsible for ordering, receiving, stocking, labeling, storage, and rotation of kitchen products while maintaining a clean, organized, and safe working environment.
• Routinely inspect kitchen equipment, refrigeration, cooking equipment, and related systems, communicating maintenance concerns promptly.
• Create, maintain, and administer employee schedules, production sheets, prep lists, and other operational tools for successful daily kitchen operations.
• Write, maintain, and accurately cost recipes, ensuring yields, portions, ingredients, and preparation procedures are properly documented.
• Monitor product usage, waste, yields, and inventory levels, identifying opportunities to reduce waste and control food costs.
• Assist with labor management by monitoring staffing levels and responding to changes in business volume while maintaining operational and service standards.
• Maintain a strong focus on Southern Nevada Health District (SNHD) regulations and food safety practices, ensuring compliance with sanitation, food handling, storage, temperature control, and cleanliness standards.
• Train, coach, and develop cooks in proper food preparation, cooking techniques, sanitation, organization, and kitchen procedures to ensure quality standards are met.
• Demonstrate and train team members on new recipes, cooking techniques, procedures, ingredients, and equipment as needed.
• Support the culinary leadership team with daily kitchen operations and other duties as assigned by management.

Requirements

• Minimum of three years of professional cooking experience in a high-volume kitchen environment.
• High School diploma or equivalent; culinary degree or formal apprenticeship preferred.
• Strong written and verbal communication skills with the ability to effectively communicate in English.
• Strong leadership, organizational, and interpersonal skills.
• Ability to lead by example and provide clear direction, coaching, and constructive feedback to culinary team members.
• Excellent internal and external customer service skills.
• Professional appearance and demeanor.
• Working knowledge of basic culinary mathematics, including addition, subtraction, multiplication, division, fractions, decimals, recipe conversions, yields, and portion calculations.
• Ability to work calmly and efficiently under pressure.
• Strong commitment to food quality, consistency, sanitation, hospitality, and guest experience.
• Highly motivated and energetic personality with a strong commitment to excellence in hospitality.
• Ability to work evenings, weekends, and holidays as scheduled.
• Successful background check and drug test clearance prior to hire.
• Valid work authorization for the U.S.
• At least 21 years of age.

Physical Requirements

• Work is performed in a high-volume professional food service and theater environment.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality; noise levels are usually moderate to high.
• Must be able to lift, carry, push, pull, and move items weighing up to 50 pounds.
• Position requires standing or walking for extended periods of time.
• Must be able to bend, reach, stoop, lift, and perform repetitive movements associated with professional kitchen operations.
• Must be able to safely work around hot surfaces, open flames, sharp equipment, refrigeration, and other commercial kitchen equipment.

Benefits

• 100% employer-paid health coverage.
• Generous vacation and paid time off, including holidays.
• Professional development funding.
• Paid time off for community service.
• 401k with matching contribution.
• Employee discounts on diverse goods and services.

Pay

$65,000 per year.

IDEA Commitment

All Spiegelworld employees participate in the organization’s IDEA program, which stands for Inclusion, Diversity, Equity, & Accessibility. The program is an internal culture initiative focused on antiracism, harm prevention, and supporting the communities Spiegelworld works in. Employees are responsible for conducting their work equitably and engaging in ongoing learning about anti-racism and inclusivity.