Sous Chef - WSKY 1

Requirements

• Required:
• High school diploma or equivalent
• 3-5 years in high-volume culinary environments
• 1-2 years of leadership or restaurant management experience preferred
• Flexible schedule: must be available for all shifts, weekends, and holidays
• Proficiency in kitchen management, ordering, inventory, and team supervision
• Working knowledge of P&L statements and cost control
• Ability to lift 45 lbs. and work on their feet for extended periods
• Valid Food Handler's Certification, TAM Card, and Non-Gaming Card (or ability to obtain)
• Preferred:
• Strong organizational and communication skills
• Proven leadership abilities and team development mindset
• Familiarity with restaurant POS and kitchen operations software
• Commitment to delivering a "deliberately different" guest experience
• If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Benefits

Additional Information

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The Restaurant Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring top-tier food quality, and providing leadership to the culinary team. This role is instrumental in maintaining high standards of guest service and food safety while contributing to the financial and operational success of the restaurant. The Sous Chef helps cultivate a team that embodies Terrible's Core Values: Integrity, Passion, Caring, Professionalism, and Learning . Core Responsibilities: Assist in managing all kitchen operations for high-volume service and large parties Coordinate staffing and food prep for BEOs and group dining events Partner with General Manager and Group Dining Manager to develop event menus Recruit, train, and oversee back-of-house team members Ensure consistent food presentation, quality, and timely service Support budgeting efforts and cost management goals Uphold all health, safety, and sanitation standards (Southern Nevada Health District & TAM) Deliver exceptional guest experiences through hands-on leadership and coaching Monitor food inventory, par levels, and ordering systems Act as the go-to expert for kitchen and POS software Promote and implement new culinary techniques and seasonal dishes Perform prep work and line support as needed Fulfill additional duties as assigned by the Executive Chef

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