Executive 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. Created by acclaimed Chef Lorena Garcia, 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 that enhances the overall guest experience. 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 Executive Sous Chef at CHICA Las Vegas is a senior culinary leader responsible for the day-to-day execution, leadership, and operational excellence of the kitchen. Reporting directly to the Executive Chef and Corporate Culinary Leadership, this role functions as the Executive Chef’s primary partner—ensuring consistency, quality, discipline, and performance across all culinary operations.

This position requires a strong leader with deep experience in Latin cuisine within a fine dining environment, capable of balancing high-volume service with elevated execution. The Executive Sous Chef must lead from the front, uphold uncompromising standards, mentor talent, and collaborate closely with FOH leadership to deliver a seamless, guest-centric dining experience.

Primary Responsibilities Food Quality & Culinary Execution

• Serve as the Executive Chef’s right-hand leader in all culinary operations.
• Execute and uphold CHICA’s Latin fine dining standards across all menus and services.
• Partner with the Executive Chef to standardize recipes, plating, and preparation methods.
• Maintain consistent food quality, flavor integrity, and presentation at all times.
• Ensure strict adherence to standardized recipes and portion controls.
• Continuously source new products and ingredients to support menu evolution and seasonal development.
• Identify and resolve kitchen challenges swiftly, maintaining control and composure during service.
• Oversee expediting during service to ensure accuracy, pacing, and execution excellence.

Leadership & Staff Development

• Recruit, train, coach, and evaluate all kitchen staff in alignment with CHICA standards.
• Build a disciplined, motivated, and accountable culinary team.
• Oversee scheduling, payroll management, performance reviews, and corrective action when necessary.
• Develop apprenticeship programs and internal growth pathways for culinary talent.
• Foster a positive, high-performance culture rooted in respect, accountability, and pride in craft.
• Enforce company policies consistently using the Employee Handbook as guidance.

Service & Guest Experience

• Ensure food is produced and delivered in a timely manner to support exceptional guest service.
• Collaborate closely with FOH leadership to resolve service issues and enhance guest satisfaction.
• Participate in service education initiatives, including:
• Daily lineups
• Quarterly menu tastings and presentations
• New server training programs
• Train kitchen staff to execute efficiently, with a target ticket time of 20 minutes or less without compromising quality.
• Support guest-facing moments as needed, demonstrating leadership presence and professionalism.

Financial & Operational Performance

• Meet or exceed food cost, labor cost, and operational budget targets.
• Monitor inventory, purchasing, and receiving for both BOH and FOH products.
• Ensure proper cost controls while maintaining CHICA’s quality and hospitality standards.
• Identify structural or operational challenges impacting financial goals and communicate proactively with the General Manager and Executive Chef.
• Drive overall kitchen profitability through disciplined execution and team management.

Facility Maintenance & Sanitation

• Maintain exceptional cleanliness and organization throughout all kitchen facilities.
• Supervise daily cleaning of all BOH areas, including:
• Cooking line
• Prep kitchens
• Dish and stewarding areas
• Walk-ins and storage
• Ensure full compliance with health department regulations and internal sanitation standards.
• Enforce strict food safety, hygiene, and sanitation protocols at all times.

Supervisory Responsibilities

• Assist the Executive Chef in supervising all kitchen employees.
• Provide direction, coordination, and evaluation of culinary operations.
• Carry out supervisory duties in accordance with company policies and applicable laws.
• Address employee concerns professionally and resolve issues promptly.
• Support initiatives that strengthen morale, teamwork, and company culture.

Qualifications & Experience Required

• Degree in Culinary Arts or equivalent professional experience.
• Minimum 4 years in a senior culinary leadership role (Executive Sous Chef, Chef de Cuisine, or Executive Chef).
• Proven experience in Latin cuisine within a fine dining or upscale environment.
• Strong understanding of food product, preparation, presentation, and menu development.
• Food Safety / Manager Certification.
• Excellent written and verbal communication skills.
• Strong mathematical aptitude related to food costing, inventory, and labor management.
• Ability to operate effectively in a fast-paced, high-volume Las Vegas dining environment.

Preferred

• Experience working with chef-driven, brand-led restaurant concepts.
• Background in upscale or luxury dining markets.
• Proven ability to develop and retain culinary talent.

Why Join CHICA – Las Vegas

CHICA offers an opportunity to lead within one of the most dynamic Latin fine dining concepts in the country. As Executive Sous Chef, you will play a critical role in shaping culinary execution, developing talent, and delivering unforgettable guest experiences in the heart of Las Vegas.

This role is ideal for a driven, disciplined, and culturally fluent culinary leader ready to elevate Latin cuisine on a world-class stage.