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
• Train kitchen staff to execute efficiently, with a target ticket time of 20 minutes or less w ithout compromising quality.
• Support guest-facing moments as needed, demonstrating leadership presence and professionalism.
• 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…