Sous Chef-H

Job Description

Job Description

Henderson Sport & SocialSous ChefProperty Overview

Henderson Sport & Social is a state-of-the-art, 180,000-square-foot destination opening in Henderson, Nevada. The facility is designed to become a premier destination for youth and adult sports, recreation, fitness, dining, and family entertainment while serving as a gathering place for the local community.

Our facility features basketball, volleyball and pickleball courts, indoor turf fields, bowling, a dual-level laser tag arena, Krazy Darts, miniature golf, arcade games, a full-service restaurant and bar, fitness center, Child Watch, and flexible event spaces capable of hosting birthday parties, tournaments, corporate outings, and community celebrations.

Managed by KemperSports, Henderson Sport & Social proudly embraces the Core True Service philosophy:

• Be Genuine, Helpful, and Friendly
• Service is a Team Sport
• To the Guest, Everything Matters
• Customer Happiness is Everything
• My Attitude is My Responsibility Position Summary

Lead daily kitchen operations by coaching the culinary team, maintaining exceptional food quality, ensuring operational excellence, and supporting the Executive Chef in delivering outstanding dining experiences.

Sous Chefs transform culinary standards into daily execution by developing people, leading by example, and creating consistency in every service. The Sous Chef sets the standard for professionalism, teamwork, and culinary excellence during every shift.

Great kitchens aren't built by great cooks. They're built by great leaders who develop great cooks. What Success Looks Like

• Deliver exceptional food quality every shift.
• Develop and coach a high-performing culinary team.
• Maintain consistent recipe execution, presentation, and food safety standards.
• Monitor food cost, waste, labor efficiency, and operational performance.
• Develop future culinary leaders by coaching, mentoring, and creating opportunities for growth within the kitchen team.
• Build a positive, accountable kitchen culture while leading by example through Henderson Sport & Social's Core True Service philosophy.

Essential Duties & Responsibilities

Responsibilities include, but are not limited to:

• Lead daily kitchen operations and provide hands-on leadership during every service.
• Coach, train, mentor, and certify Line Cooks, Prep Cooks, and Dishwashers/Stewards.
• Delegate daily assignments, approve breaks, verify opening and closing procedures, and ensure station readiness.
• Oversee daily prep completion, line checks, recipe compliance, taste tests, temperature logs, food presentation, ticket times, and Expo operations.
• Place food orders in partnership with the Executive Chef and Food & Beverage Director while monitoring inventory levels, deliveries, waste, and food cost.
• Recommend scheduling adjustments, staffing needs, promotions, hiring decisions, and corrective actions to the Executive Chef and Food & Beverage Director.
• Conduct interviews, evaluate culinary skills, and provide hiring recommendations. Final hiring decisions remain with the Executive Chef and Food & Beverage Director.
• Personally address guest food concerns when appropriate and ensure remakes meet Henderson Sport & Social standards.
• Work every back-of-house position as business needs require, including Expo, Line Cook, Prep Cook, and Dishwasher/Steward.
• Remove unsafe food, stop unsafe practices, or shut down unsafe equipment when necessary while immediately communicating concerns to the Executive Chef and Food & Beverage Director.
• Complete additional operational duties as assigned.

Qualifications

Minimum Qualifications

• Must be at least 21 years of age.
• Previous culinary leadership experience.
• Strong knowledge of food safety, sanitation, inventory control, and kitchen operations.
• Excellent leadership, coaching, communication, and organizational skills.
• Ability to work evenings, weekends, holidays, and special events based on business needs.

Preferred Qualifications

• Previous Sous Chef or comparable kitchen leadership experience in a high-volume operation.
• Passion for mentoring and developing future culinary leaders.
• Ability to remain calm, decisive, and professional in a fast-paced environment.

Physical Requirements

• Stand and walk for extended periods throughout the shift.
• Frequently lift and carry up to 50 pounds.
• Occasionally lift or move up to 150 pounds with assistance.
• Bend, kneel, reach, push, pull, and safely operate commercial kitchen equipment.
• Work safely in hot, fast-paced kitchen conditions while maintaining a professional appearance.

Reports To

Executive Chef and Food & Beverage Director

Classification

• Part-Time
• Non Exempt

 

Kemper Sports Management is an Equal Opportunity Employer