Executive Sous Chef

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. 

We are seeking a highly motivated and skilled Executive Sous Chef to join our dynamic team in Las Vegas. If you are passionate about culinary excellence, team leadership, and ensuring the highest standards of service, then look no further. 

• Competitive Salary: $85,000 - $100,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement 
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality.   As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert in the kitchen and will be responsible for maintaining our high quality product, the integrity of our kitchen systems, the development of the crew members and the financial well-being of the back of the house. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire.   A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work.  

• →Complete opening and closing duties as assigned to set up the day for success.
• →Creating prep lists for all kitchen crew.
• →Support the preparation of all food items for meal period and next service.
• →Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• →Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• →Develop all kitchen crew for cross training and promotion.
• →Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• →Supports the corrective action plans for kitchen.
• →Participates in interviews and selection of new kitchen crew.
• →Interacts with Guests - table visits, feedback, special requests.
• →Interacts with crew in a professional and positive manner
• →Positive approach to resolving issues.
• →Participates all kitchen crew meeting. 

• Minimum of 21 years of age.
• 3 years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches