LV Search Partners
We’re seeking an experienced
PM Sous Chef
to lead and inspire the evening culinary team at a premier dining destination. This role is responsible for the successful execution of dinner service, menu development, and daily operations for the savory night shift. You’ll oversee all aspects of production, ensure consistency in quality and presentation, and cultivate a team culture built on precision, collaboration, and excellence.
The PM Sous Chef will set the tone for precision, consistency, and teamwork. You will work closely with the Chef de Cuisine and culinary leadership to plan menus, manage ordering and inventory, and train staff to deliver exceptional dining experiences that reflect the restaurant’s high standards.
What You’ll Do
Lead and oversee all aspects of
evening service and prep , including daily orders and butcher operations
Supervise and train culinary staff, maintaining high standards of
execution, cleanliness, and consistency
Work the pass
during dinner service and step in on stations when needed
Coordinate product ordering, receiving, and inventory management with the purchasing department
Collaborate with FOH leadership to ensure seamless communication and service flow
Develop
seasonal, specialty, and holiday menus
in collaboration with culinary managers
Control labor costs and manage scheduling for the PM culinary team
Conduct ongoing tastings, recipe development, and SOP creation for continuous improvement
Ensure compliance with
ServSafe
and all food safety standards
Support banquet and special event execution as needed
What You’ll Bring
Minimum
5 years of professional cooking experience , preferably in fine dining or Michelin-caliber environments
Strong culinary fundamentals with an emphasis on flavor balance, presentation, and technique
Proven
leadership and mentoring skills
with a collaborative, positive approach
Deep understanding of
ordering, cost control, and labor management
Excellent organizational and communication abilities
Ability to thrive under pressure in a high-volume, fast-paced environment
Associate’s degree in Culinary Arts (preferred)
Bilingual in English and Spanish (preferred)
Physical Requirements
Ability to lift up to 50 lbs and stand for 8–10 hours
Comfort working around open flames, sharp knives, and varying temperatures
Flexibility for extended hours beyond a standard 40-hour workweek
Why Join This is an opportunity to make your mark in one of Las Vegas’s most respected kitchens. You’ll have the creative freedom to shape the dinner program, guide a talented team, and deliver memorable dining experiences every night.
Base pay range : $75,000.00/yr – $90,000.00/yr
Seniority level:
Not Applicable
Employment type:
Full-time
Job function:
Other
Industry:
Hotels and Motels
Benefits:
Medical insurance, Vision insurance, 401(k)
#J-18808-Ljbffr
PM Sous Chef
to lead and inspire the evening culinary team at a premier dining destination. This role is responsible for the successful execution of dinner service, menu development, and daily operations for the savory night shift. You’ll oversee all aspects of production, ensure consistency in quality and presentation, and cultivate a team culture built on precision, collaboration, and excellence.
The PM Sous Chef will set the tone for precision, consistency, and teamwork. You will work closely with the Chef de Cuisine and culinary leadership to plan menus, manage ordering and inventory, and train staff to deliver exceptional dining experiences that reflect the restaurant’s high standards.
What You’ll Do
Lead and oversee all aspects of
evening service and prep , including daily orders and butcher operations
Supervise and train culinary staff, maintaining high standards of
execution, cleanliness, and consistency
Work the pass
during dinner service and step in on stations when needed
Coordinate product ordering, receiving, and inventory management with the purchasing department
Collaborate with FOH leadership to ensure seamless communication and service flow
Develop
seasonal, specialty, and holiday menus
in collaboration with culinary managers
Control labor costs and manage scheduling for the PM culinary team
Conduct ongoing tastings, recipe development, and SOP creation for continuous improvement
Ensure compliance with
ServSafe
and all food safety standards
Support banquet and special event execution as needed
What You’ll Bring
Minimum
5 years of professional cooking experience , preferably in fine dining or Michelin-caliber environments
Strong culinary fundamentals with an emphasis on flavor balance, presentation, and technique
Proven
leadership and mentoring skills
with a collaborative, positive approach
Deep understanding of
ordering, cost control, and labor management
Excellent organizational and communication abilities
Ability to thrive under pressure in a high-volume, fast-paced environment
Associate’s degree in Culinary Arts (preferred)
Bilingual in English and Spanish (preferred)
Physical Requirements
Ability to lift up to 50 lbs and stand for 8–10 hours
Comfort working around open flames, sharp knives, and varying temperatures
Flexibility for extended hours beyond a standard 40-hour workweek
Why Join This is an opportunity to make your mark in one of Las Vegas’s most respected kitchens. You’ll have the creative freedom to shape the dinner program, guide a talented team, and deliver memorable dining experiences every night.
Base pay range : $75,000.00/yr – $90,000.00/yr
Seniority level:
Not Applicable
Employment type:
Full-time
Job function:
Other
Industry:
Hotels and Motels
Benefits:
Medical insurance, Vision insurance, 401(k)
#J-18808-Ljbffr