The Restaurant Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring top-tier food quality, and providing leadership to the culinary team. This role is instrumental in maintaininghigh standards of guest service and food safety while contributing to the financial and operational success of the restaurant. The Sous Chef helps cultivate a team that embodies Terrible’s Core Values: Integrity, Passion, Caring, Professionalism, and Learning 

Essential Duties and Responsibilities: 

• Assist in managing all kitchen operations for high-volume service and large parties 

• Coordinate staffing and food prep for BEOs and group dining events 

• Partner with General Manager and Group Dining Manager to develop event menus 

• Recruit, train, and oversee back-of-house team members 

• Ensure consistent food presentation, quality, and timely service 

• Support budgeting efforts and cost management goals 

• Uphold all health, safety, and sanitation standards (Southern Nevada Health District & Alcohol Awareness) 

• Deliver exceptional guest experiences through hands-on leadership and coaching 

• Monitor food inventory, par levels, and ordering systems 

• Act as the go-to expert for kitchen and POS software 

• Promote and implement new culinary techniques and seasonal dishes 

• Perform prep work and line support as needed 

• Fulfill additional duties as assigned by the Executive Chef 

Qualifications: 

Required: 

• High school diploma or equivalent 

• 3–5 years in high-volume culinary environments 

• 1–2 years of leadership or restaurant management experience preferred 

• Flexible schedule: must be available for all shifts, weekends, and holidays 

• Proficiency in kitchen management, ordering, inventory, and team supervision 

• Working knowledge of P&L statements and cost control 

• Ability to lift 45 lbs. and work on their feet for extended periods 

Preferred: 

• Strong organizational and communication skills 

• Proven leadership abilities and team development mindset 

• Familiarity with restaurant POS and kitchen operations software 

• Commitment to delivering a “deliberately different” guest experience 

CERTIFICATES, LICENSES, REGISTRATIONS  

Employee must be able to qualify for licenses and permits required by federal, state and local regulations.  

• Valid Food Handler’s Card 

• Alcohol Awareness Card 

• Non-Gaming Card  

LANGUAGE SKILLS  

Ability to read and interpret documents in English, such as safety rules, recipe guides, and procedure manuals. Ability to communicate effectively in English, verbally and in writing.  

REASONING ABILITY  

Ability to apply common sense understanding to carry out detailed written and oral instructions. Ability to handle problems and make quick, sound decisions in standardized kitchen situations.  

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those encountered while performing the essential functions of this job. The noise level is moderate to high. The role involves working with hot equipment, sharp tools, and in a fast-paced setting. Integrity and discretion are required while handling sensitive information.  

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  

• Standing for long periods of time.  

• Ability to lift up to 45 lbs.  

• Frequent bending, reaching, and carrying.  

• Ability to work in hot, fast-paced kitchen environments.