Lead Sous Chef — High-Volume Kitchen Leader

A premier hospitality resort in Las Vegas is seeking a Sous Chef to oversee kitchen operations, ensure high culinary standards, and lead the line cooks. Responsibilities include monitoring food quality, preparing production work for staff, and maintaining a clean and organized kitchen. The ideal candidate will have at least 3 years of managerial experience in a high-volume kitchen and possess strong interpersonal skills. This role requires flexible scheduling including nights and weekends, and the ability to work in a fast-paced environment. #J-18808-Ljbffr