Dining Room Sous Chef — Lead Budget & High-Volume Kitchen

A premier Las Vegas venue is seeking an experienced professional to manage kitchen operations and Team Members. The role requires at least 2 years of experience in high-volume or fine dining environments, expertise in inventory control, and strong leadership skills. Responsibilities include evaluating performance, managing budgets, and ensuring compliance with health regulations. Candidates should possess excellent organization and communication skills, as well as comprehensive food knowledge. #J-18808-Ljbffr