Job Title: Executive Sous Chef, Banquets – Bazaar Meat | Las Vegas

Hola Las Vegas!
José Andrés Group and the Bazaar Meat team are seeking a talented, driven, and creative Executive Sous Chef, Banquets to lead the culinary execution of extraordinary banquet events in collaboration with ourHead Chef. This key culinary leadership role is responsible for ensuring that every banquet experience reflects our commitment to innovation, quality, and world-class hospitality—aligned with the José Andrés Group mission to Change the World Through the Power of Food.

This is the ideal opportunity for a chef with strong leadership, production, and event experience who thrives in a high-volume, high-standard environment. The right candidate brings precision, passion, and a collaborative mindset to every event.

• Lead the culinary execution of all banquet functions, including menu planning, prep, production, presentation, and breakdown.

• Ensure banquet food quality, creativity, and presentation consistently exceed guest expectations and reflect JAG culinary standards.

• Collaborate closely with the Head Chef, Banquet Manager on banquet planning, timing, and delivery.

• Attend and contribute to BEO meetings and operational walk-throughs, ensuring culinary readiness for each event.

• Supervise and manage banquet kitchen staff, including scheduling, training, coaching, and performance oversight.

• Maintain full compliance with food safety and sanitation regulations, ensuring safe and clean kitchen operations at all times.

• Monitor food and labor costs, track inventory, and assist with procurement and budgetary control.

• Adapt menus and execution based on guest preferences, dietary restrictions, and event-specific requests.

• Troubleshoot on-site issues in real-time to maintain flawless execution.

• Contribute to menu innovation for special events, pop-ups, and large-scale functions.

• 5+ years of culinary leadership experience, including at least 2 years in a banquet or high-volume event environment.

• Background in upscale or fine dining kitchens with strong production and plating skills.

• Demonstrated success in managing culinary teams in a fast-paced, high-standard environment.

• Deep understanding of banquet kitchen logistics, timelines, and large-scale food preparation.

• Excellent organizational and communication skills; ability to coordinate across multiple teams and departments.

• Strong financial skills, including cost control, ordering, and inventory systems.

• ServSafe Certification and knowledge of HACCP and food safety protocols.

• High standards of cleanliness, efficiency, and professionalism.

• Must be able to lift 50 lbs, work on your feet for extended periods, and work a flexible schedule including evenings, weekends, and holidays.

• Proficient in Microsoft Office; knowledge of hotel kitchen systems and Google Workspace a plus.

From our original home in Washington, DC to restaurants around the world in Las Vegas, NYC, Miami, LA, Chicago, Dubai, and beyond, José Andrés Group restaurants are known for telling the story of a culture through food. Our team is made up of passionate professionals who believe in excellence, hospitality, and making a difference in the world—through every plate we serve.

José Andrés Group is an equal opportunity employer and participates in the federal E-Verify program.

Job Title: Executive Sous Chef, Banquets – Bazaar Meat | Las Vegas

Hola Las Vegas!
José Andrés Group and the Bazaar Meat team are seeking a talented, driven, and creative Executive Sous Chef, Banquets to lead the culinary execution of extraordinary banquet events in collaboration with ourHead Chef. This key culinary leadership role is responsible for ensuring that every banquet experience reflects our commitment to innovation, quality, and world-class hospitality—aligned with the José Andrés Group mission to Change the World Through the Power of Food.

This is the ideal opportunity for a chef with strong leadership, production, and event experience who thrives in a high-volume, high-standard environment. The right candidate brings precision, passion, and a collaborative mindset to every event.

• Lead the culinary execution of all banquet functions, including menu planning, prep, production, presentation, and breakdown.

• Ensure banquet food quality, creativity, and presentation consistently exceed guest expectations and reflect JAG culinary standards.

• Collaborate closely with the Head Chef, Banquet Manager on banquet planning, timing, and delivery.

• Attend and contribute to BEO meetings and operational walk-throughs, ensuring culinary readiness for each event.

• Supervise and manage banquet kitchen staff, including scheduling, training, coaching, and performance oversight.

• Maintain full compliance with food safety and sanitation regulations, ensuring safe and clean kitchen operations at all times.

• Monitor food and labor costs, track inventory, and assist with procurement and budgetary control.

• Adapt menus and execution based on guest preferences, dietary restrictions, and event-specific requests.

• Troubleshoot on-site issues in real-time to maintain flawless execution.

• Contribute to menu innovation for special events, pop-ups, and large-scale functions.

• 5+ years of culinary leadership experience, including at least 2 years in a banquet or high-volume event environment.

• Background in upscale or fine dining kitchens with strong production and plating skills.

• Demonstrated success in managing culinary teams in a fast-paced, high-standard environment.

• Deep understanding of banquet kitchen logistics, timelines, and large-scale food preparation.

• Excellent organizational and communication skills; ability to coordinate across multiple teams and departments.

• Strong financial skills, including cost control, ordering, and inventory systems.

• ServSafe Certification and knowledge of HACCP and food safety protocols.

• High standards of cleanliness, efficiency, and professionalism.

• Must be able to lift 50 lbs, work on your feet for extended periods, and work a flexible schedule including evenings, weekends, and holidays.

• Proficient in Microsoft Office; knowledge of hotel kitchen systems and Google Workspace a plus.

From our original home in Washington, DC to restaurants around the world in Las Vegas, NYC, Miami, LA, Chicago, Dubai, and beyond, José Andrés Group restaurants are known for telling the story of a culture through food. Our team is made up of passionate professionals who believe in excellence, hospitality, and making a difference in the world—through every plate we serve.

José Andrés Group is an equal opportunity employer and participates in the federal E-Verify program.