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Internship Sous Chef Jobs in Nevada (NOW HIRING)

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Internship Sous Chef information

See Nevada salary details

$26.8K

$61K

$83.6K

How much do internship sous chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for internship sous chef in Nevada is $61,025.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,700.00 and $71,000.00 per year, depending on experience, location, and employer.

What is an internship sous chef?

Internship Sous Chefs are culinary students or recent graduates who work under the supervision of experienced chefs, particularly the sous chef, to gain hands-on experience in a professional kitchen. They assist with food preparation, cooking, and plating, while learning important kitchen operations, safety standards, and teamwork. The internship helps them develop their culinary skills, understand kitchen hierarchy, and prepare for future roles in the culinary industry. This position is typically temporary and serves as a stepping stone to more advanced culinary positions.

What does an internship sous chef do?

As an Internship Sous Chef, you’ll assist with food preparation, learn to manage kitchen stations, and support the Executive and Head Chefs during service. You’ll often be given the opportunity to lead smaller teams, help with inventory, and contribute to menu planning. This exposure not only builds your technical cooking skills but also teaches you about kitchen operations, time management, and leadership. The role is hands-on and fast-paced, providing valuable on-the-job experience and networking opportunities that are essential for advancing in the culinary industry.

What are the key skills and qualifications needed to thrive as an internship sous chef?

To thrive as an Internship Sous Chef, you need a solid foundation in culinary techniques, food safety, and kitchen organization, typically supported by culinary school coursework or a related qualification. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is often expected. Strong teamwork, adaptability, and effective communication are vital soft skills for collaborating with kitchen staff and handling fast-paced environments. These skills ensure efficient kitchen operations, consistent food quality, and a positive team atmosphere crucial for success in a culinary setting.

What is the difference between Internship Sous Chef vs Line Cook?

AspectInternship Sous ChefLine Cook
CredentialsBasic culinary training, sometimes a culinary degree or certificationHigh school diploma or equivalent, culinary training often preferred
Work EnvironmentKitchen, under supervision, learning roleKitchen, executing specific station tasks
Employer UsageTraining position in restaurants or hotelsFull-time staff in restaurant kitchens
Search/Comparison IntentUnderstanding training roles vs operational roles

The Internship Sous Chef is a training position designed for aspiring chefs to gain experience under supervision, often involving learning and development. In contrast, a Line Cook is a more experienced role responsible for preparing dishes on a specific station. While both work in the kitchen environment, the internship focuses on education and skill-building, whereas the line cook role emphasizes executing daily kitchen operations.

What are the most commonly searched types of Sous Chef jobs in Nevada?

The most popular types of Sous Chef jobs in Nevada are:

What are popular job titles related to Internship Sous Chef jobs in Nevada?

For Internship Sous Chef jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Internship Sous Chef jobs in Nevada look for?

The top searched job categories for Internship Sous Chef jobs in Nevada are:

What cities in Nevada are hiring for Internship Sous Chef jobs?

Cities in Nevada with the most Internship Sous Chef job openings:

Internship Sous Chef jobs near you

Executive Sous Chef - Kumi

SBE Restaurant Group LLC

Las Vegas, NV • On-site

$80K/yr

Full-time

Posted 4 days ago

Job description

About sbe

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY


Role Overview

A catering chef is responsible for planning, preparing, and cooking meals for events like weddings, corporate meetings, and parties, working closely with Corporate Chef to design menus, oversee food preparation at the event location, and ensure all dishes are presented to the highest quality standards while adhering to food safety guidelines; often managing a kitchen team to execute catering orders efficiently.

Essential Responsibilities

  • Menu development: Collaborate with Corporate Chef/Events team to create customized menus that meet their dietary needs and event theme.
  • Food preparation: Cook and assemble dishes according to established recipes, ensuring proper portioning and presentation.
  • Kitchen management: Supervise kitchen staff, assigning tasks and ensuring efficient workflow during catering events.
  • Multi-Tasking: Able to juggle multiple events, projects and/or people.
  • Ingredient sourcing: Order and manage food inventory, maintaining freshness and quality of ingredients.
  • Food safety compliance: Adhere to all food safety regulations, including proper handling and storage of food.
  • On-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
  • Off-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
  • Cost control: Monitor food costs and work within budget constraints. Also Check pars and quality of products.
  • Communication: Communicate with the events team/clients to address any dietary restrictions, special requests, and concerns. Report issues with machinery and complaints to Chef/GM.
  • Leadership: Maintain and promote a friendly atmosphere for customers and staff. Work with management to create a memorable experience for guests. Build and promote teamwork through proactive interaction.

Desired Qualifications

  • Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen
  • Must be at least 21 years of age or older
  • High School Diploma or equivalent required 
  • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional
  • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail 


Physical Requirements

  • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
  • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
  • Must be able to lift and carry 25-50 pounds.
  • Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Authorization

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Education / Experience / Credentials

Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Affirmative Action / EEO Statement

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.