Sous Chef

CHICA, located at The Venetian Resort in Las Vegas, opened in 2017 and brings the bold, vibrant flavors of Latin American cuisine to one of the world's premier dining destinations. CHICA presents a refined yet energetic culinary experience that celebrates Latin cuisine as a unified cultural expression, drawing inspiration from Venezuela, Peru, Brazil, Mexico, Argentina, and beyond.

The menu blends classic Latin dishes with contemporary technique, complemented by a dynamic wine and craft cocktail program. Open daily for breakfast, lunch, dinner, and weekend brunch, CHICA is a high-volume, chef-driven restaurant that balances elevated execution with the rhythm, warmth, and hospitality of Latin culture.

Position Summary

The Sous Chef at CHICA Las Vegas is a key culinary leader who supports the Executive Chef and Executive Sous Chef in the daily execution of kitchen operations. This role plays a critical part in maintaining food quality, service standards, team discipline, and financial performance in a fast-paced, fine-dining environment.

The Sous Chef must demonstrate strong knowledge of Latin cuisine, a strong leadership presence, and the ability to execute consistently at a high level while managing teams, supporting service flow, and upholding CHICA's culinary and hospitality standards.

Primary Responsibilities:Food Quality & Culinary Execution

• Execute CHICA's Latin fine dining menu with consistency, accuracy, and attention to detail.
• Uphold recipe standards, plating guidelines, and portion controls at all times.
• Assist in training culinary staff on preparation techniques, execution standards, and presentation.
• Monitor food quality throughout service to ensure guest satisfaction.
• Support expediting during service to ensure accuracy, pacing, and ticket time targets.
• Reinforce ongoing culinary training and quality control on the line and in prep areas.

• Ensure food is prepared promptly to support exceptional guest service.
• Partner with FOH leadership to address service challenges and improve guest experience.
• Participate in daily lineups
• Menu tastings and education sessions
• New server training programs
• Support the goal of executing all tickets within 20 minutes or less without compromising quality.
• Demonstrate professionalism, urgency, and calm leadership during peak service periods.

• Supervise kitchen staff during assigned shifts, ensuring adherence to standards and expectations.
• Assist with training, coaching, and performance feedback for culinary team members.
• Help maintain discipline, morale, and accountability within the kitchen.
• Support scheduling, labor efficiency, and daily staffing needs.
• Lead by example, modeling professionalism, teamwork, and pride in execution.

• Assist in meeting food-cost, labor-cost, and operational-budget goals.
• Support inventory management, ordering, receiving, and product rotation.
• Minimize waste through proper handling, prep discipline, and portion control.
• Proactively identify operational challenges and escalate concerns to senior leadership.

• Maintain a clean, organized, and safe kitchen environment.
• Ensure daily cleaning of:
• Cooking line
• Prep and pantry areas
• Dish and stewarding stations
• Walk-ins and storage areas
• Enforce food safety, sanitation, and hygiene standards consistently.
• Support compliance with all health department and company regulations.

• Assist the Executive Chef and the Executive Sous Chef in supervising kitchen employees.
• Carry out supervisory responsibilities in accordance with company policies and applicable laws.
• Participate in interviewing, hiring, training, and onboarding of culinary staff.
• Address employee concerns professionally and support conflict resolution when needed.

• Degree in Culinary Arts or equivalent professional experience.
• 5+ years of experience as a Sous Chef or senior line cook in an upscale or fine dining environment.
• Demonstrated experience with Latin cuisine and high-quality food execution.
• Food Safety / Manager Certification.
• Strong verbal and written communication skills.
• Ability to work calmly and effectively under pressure in a high-volume setting.
• Flexible availability, including nights, weekends, and holidays.

• Experience in chef-driven or brand-led restaurant concepts.
• Las Vegas offers fine dining or a high-volume experience.
• Proven ability to develop and motivate culinary teams.

• Fast-paced, high-volume kitchen environment with elevated noise levels.
• Ability to stand, walk, bend, and perform repetitive tasks for extended periods.
• Ability to lift up to 50 pounds.
• Exposure to heat, sharp tools, and commercial kitchen equipment.