Sous Chef

AMARI Italian Kitchen & Wine Shop is a modern neighborhood Italian restaurant and wine shop located at UnCommons in Las Vegas. We are seeking a passionate, driven, and organized Sous Chef to support our culinary leadership team and help continue building a strong, sustainable kitchen culture rooted in quality, hospitality, and operational excellence. This role works closely with the Executive Chef and General Manager to oversee daily culinary operations, lead and develop the kitchen team, maintain health and safety standards, and support cost controls and systems. Essential Job Functions include, but may not be limited to: Ensure full compliance with Southern Nevada Health District (SNHD) food safety and sanitation standards Assist in overseeing all day-to-day culinary operations, including prep, service, and closing procedures Lead, coach, and develop line-level kitchen staff; support ongoing training and performance management Create and manage line-level weekly schedules in collaboration with the Executive Chef and General Manager Work active service shifts to ensure food quality, consistency, and restaurant standards are met Assist with inventory management, ordering, vendor communication, and receiving Help develop and maintain: Costing and inventory systems, Order guides and pars, Recipe documentation and training materials Support food cost and labor goals while maintaining quality and efficiency Maintain organized kitchen documentation and operational logs Foster a positive, respectful, and accountable kitchen culture Technology & Systems Must be tech savvy and comfortable working with digital systems Experience with Craftable, Toast, and SevenRooms is a plus but not required Strong working knowledge of Microsoft Office (Excel, Word, Outlook) or similar tools preferred Required Qualifications: Minimum 8 years of experience in the restaurant or hospitality industry Minimum 5 years of culinary management experience with proven leadership results Strong understanding of: Culinary operations and kitchen financials; Inventory, food costing, and labor management; Training and coaching hourly employees Thorough understanding of: Food safety, sanitation, and workplace safety practices; Kitchen organization and operational systems Ability to lead by example in a fast-paced, service-driven environment Compliance & Legal Requirements (Las Vegas / Nevada) Must be legally authorized to work in the United States Ability to obtain and maintain a SNHD Food Safety Manager Certificate & ServSafe Certification Ability to complete all Nevada employment eligibility requirements (I-9 compliance) Must be able to stand for extended periods, lift up to 50 lbs, and work nights, weekends, and holidays as required Employment is contingent upon successful completion of any required background or reference checks What We Offer Competitive salary based on experience Growth opportunities within a developing hospitality group Collaborative leadership team and supportive work environment Creative input and ownership within a quality-driven Italian kitchen Compensation Type: Salary 65K – 75K depending on experience. Job Type: Full-time Pay: $65,000.00 - $75,000.00 per year Benefits: Dental insurance Health insurance Paid time off Vision insurance Experience: Culinary experience: 5 years (Preferred) Cooking: 3 years (Preferred) License/Certification: ServeSafe (Required) Work Location: In person