Sous Chef

The Sous Chef serves as the second-in-command in the kitchen, partnering closely with the Executive Chef to oversee daily culinary operations, maintain the highest standards of food quality and presentation, develop and mentor the kitchen team, and ensure a clean, safe, and efficient operation. This role is ideal for a leader who thrives in a fast-paced, upscale environment and takes pride in excellence, consistency, and teamwork.

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Essential Duties & Responsibilities

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Lead daily kitchen operations in the Executive Chef's absence.
• Prepare and oversee the preparation of authentic Italian cuisine while ensuring exceptional quality, consistency, and presentation.
• Ensure all menu items are prepared according to established recipes, specifications, and plating standards.
• Supervise, coach, and develop line cooks, prep cooks, and other back-of-house team members.
• Train new employees on culinary techniques, recipes, food safety, sanitation, and kitchen procedures.
• Maintain high standards of cleanliness, organization, and sanitation throughout the kitchen.
• Ensure compliance with all Southern Nevada Health District regulations, food safety standards, and company policies.
• Monitor food quality throughout service and address issues immediately.
• Assist with inventory management, ordering, receiving, and proper product rotation (FIFO).
• Minimize food waste and control labor and food costs while maintaining quality standards.
• Collaborate with the Executive Chef on seasonal menu development, specials, and recipe improvements.
• Maintain a positive, respectful, and professional work environment.
• Assist in scheduling kitchen staff and managing labor to business needs.
• Ensure equipment is properly maintained and report maintenance concerns promptly.
• Support private events, banquets, and special functions as needed.
• Uphold the restaurant's standards for hospitality, professionalism, and guest satisfaction.

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Qualifications

• Minimum 3-5 years of progressive culinary leadership experience in an upscale or fine dining restaurant.
• Previous Sous Chef experience preferred.
• Strong knowledge of Italian cuisine, classic cooking techniques, sauces, pasta, seafood, steaks, and seasonal ingredients.
• Demonstrated leadership and team development skills.
• Excellent communication and organizational abilities.
• Ability to remain calm and make sound decisions under pressure.
• Strong understanding of food costing, inventory management, and labor management.
• Thorough knowledge of food safety and sanitation practices.
• ServSafe Food Protection Manager Certification (or ability to obtain promptly after hire).
• Culinary degree preferred but not required with equivalent professional experience.

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Knowledge, Skills & Abilities

• Passion for hospitality and culinary excellence.
• Strong attention to detail and commitment to consistency.
• Ability to multitask in a high-volume environment.
• Exceptional time management and organizational skills.
• Ability to coach and motivate diverse teams.
• Strong problem-solving and decision-making abilities.
• Professional appearance and demeanor.
• Commitment to continuous learning and culinary innovation.

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Physical Requirements

• Ability to stand and walk for extended periods (up to 10 hours).
• Frequently lift, carry, push, or pull up to 50 pounds.
• Ability to work in hot, humid, and fast-paced kitchen environments.
• Frequent bending, reaching, twisting, kneeling, and repetitive hand motions.
• Ability to safely operate commercial kitchen equipment.

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Work Environment

• Fast-paced, upscale fine dining restaurant.
• Evenings, weekends, holidays, and special events are required.
• Exposure to heat, steam, sharp equipment, cleaning chemicals, and commercial kitchen noise.

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What We Offer

• Competitive compensation
• Medical, dental, and vision benefits for eligible employees
• Paid Time Off
• Employee dining discounts
• Professional development opportunities
• A collaborative, team-oriented culture
• Opportunity to work at one of Las Vegas' most respected fine dining restaurants

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Piero's Italian Cuisine is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace where all employees are treated with dignity and respect. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.