Job Title: Banquet Sous Chef – Bazaar Meat | Las Vegas

Hola Las Vegas!

José Andrés Group and the Bazaar Meat team are seeking a passionate, organized, and skilled Banquet Sous Chef to support the culinary execution of high-end banquet events in collaboration with our hotel partners. This role is essential to maintaining our commitment to quality, creativity, and exceptional service—aligned with the José Andrés Group mission to Change the World Through the Power of Food.

This opportunity is ideal for a sous chef with banquet or high-volume production experience who thrives in a fast-paced, detail-driven environment and values teamwork, craftsmanship, and guest satisfaction.

• Support the culinary preparation and execution of all banquet events, ensuring food quality and consistency at every stage.

• Work closely with the Executive Sous Chef and hotel banquet kitchen team to ensure event menus are executed to JAG standards.

• Participate in event prep, cooking, plating, and service for a wide variety of functions.

• Maintain sanitation, cleanliness, and food safety compliance in all kitchen areas.

• Attend BEO and team meetings to understand event needs and help translate plans into action.

• Assist with inventory, ordering, and kitchen organization to ensure event readiness.

• Train and lead line cooks and prep staff to uphold proper technique and standards during service.

• Collaborate with the front-of-house and hotel banquet teams to ensure cohesive and timely event execution.

• Troubleshoot any day-of culinary challenges and ensure solutions are aligned with brand standards.

• Contribute ideas for menu enhancements, improvements, and innovation when needed.

• 2+ years of professional kitchen experience, with at least 1 year in banquet or high-volume production.

• Solid background in fine dining or upscale food environments.

• Strong working knowledge of kitchen operations, food safety protocols, and culinary techniques.

• Experience with event production, timing, and coordination in banquet settings.

• Excellent communication, organizational, and team leadership skills.

• ServSafe certification and understanding of HACCP regulations.

• Ability to remain calm and focused under pressure.

• Capable of lifting 50 lbs, standing for long periods, and working a flexible schedule, including nights, weekends, and holidays.

• Proficient in basic kitchen systems and tech tools; experience with hotel kitchen systems and Google Workspace a plus.

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

Job Title: Banquet Sous Chef – Bazaar Meat | Las Vegas

Hola Las Vegas!

José Andrés Group and the Bazaar Meat team are seeking a passionate, organized, and skilled Banquet Sous Chef to support the culinary execution of high-end banquet events in collaboration with our hotel partners. This role is essential to maintaining our commitment to quality, creativity, and exceptional service—aligned with the José Andrés Group mission to Change the World Through the Power of Food.

This opportunity is ideal for a sous chef with banquet or high-volume production experience who thrives in a fast-paced, detail-driven environment and values teamwork, craftsmanship, and guest satisfaction.

• Support the culinary preparation and execution of all banquet events, ensuring food quality and consistency at every stage.

• Work closely with the Executive Sous Chef and hotel banquet kitchen team to ensure event menus are executed to JAG standards.

• Participate in event prep, cooking, plating, and service for a wide variety of functions.

• Maintain sanitation, cleanliness, and food safety compliance in all kitchen areas.

• Attend BEO and team meetings to understand event needs and help translate plans into action.

• Assist with inventory, ordering, and kitchen organization to ensure event readiness.

• Train and lead line cooks and prep staff to uphold proper technique and standards during service.

• Collaborate with the front-of-house and hotel banquet teams to ensure cohesive and timely event execution.

• Troubleshoot any day-of culinary challenges and ensure solutions are aligned with brand standards.

• Contribute ideas for menu enhancements, improvements, and innovation when needed.

• 2+ years of professional kitchen experience, with at least 1 year in banquet or high-volume production.

• Solid background in fine dining or upscale food environments.

• Strong working knowledge of kitchen operations, food safety protocols, and culinary techniques.

• Experience with event production, timing, and coordination in banquet settings.

• Excellent communication, organizational, and team leadership skills.

• ServSafe certification and understanding of HACCP regulations.

• Ability to remain calm and focused under pressure.

• Capable of lifting 50 lbs, standing for long periods, and working a flexible schedule, including nights, weekends, and holidays.

• Proficient in basic kitchen systems and tech tools; experience with hotel kitchen systems and Google Workspace a plus.

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