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Sous Chef Jobs in Reno, NV (NOW HIRING)

Sugar Bowl Resort

Chef de Cuisine

Norden, CA

$75K - $103K/yr

Qualifications: 3+ years of leadership experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or similar role. Multi-outlet restaurant, hotel, resort, or club experience preferred. Strong ...

CASINO FANDANGO

SAUTEE COOK

Carson City, NV

$15.50 - $19.25/hr

Work alongside the Sous Chef and Room Chef in scheduling, product availability, employee breaks, daily specials, cleanliness and all safety concerns. * Responsible for preparing menu items as ...

Casino Fandango

SAUTEE COOK

Carson City, NV · On-site

$15.50 - $19.25/hr

Work alongside the Sous Chef and Room Chef in scheduling, product availability, employee breaks, daily specials, cleanliness and all safety concerns. * Responsible for preparing menu items as ...

Sugar Bowl Resort

Chef de Cuisine

CA · On-site

$70K - $85K/yr

Qualifications: • 3+ years of leadership experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or similar role. • Multi-outlet restaurant, hotel, resort, or club experience preferred. • ...

SASSO CONCEPTS LTD

Sendero Ranch - Cook

Beckwourth, CA · On-site

$25 - $30/hr

Collaborate effectively with other members of the culinary team, including sous chefs, prep cooks, and dishwashers, to ensure smooth and efficient kitchen operations and timely delivery of meals to ...

LEGENDS BAY CASINO

LINE COOK

Sparks, NV · On-site

$16 - $20.25/hr

Responsible for preparing menu items as directed by the recipes provided by the Sous Chef and/or Executive Chef. * Ensures that the quality and presentation of food products meet company standards.

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Legends Bay Casino

LINE COOK

Sparks, NV · On-site

$16 - $20.25/hr

Responsible for preparing menu items as directed by the recipes provided by the Sous Chef and/or Executive Chef. * Ensures that the quality and presentation of food products meet company standards.

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All JobsSous Chef JobsSous Chef Jobs in Reno, NV

Sous Chef information

See Reno, NV salary details

$30.4K

$58.8K

$77.3K

How much do sous chef jobs pay per year?

As of Sep 8, 2026, the average yearly pay for sous chef in Reno, NV is $58,825.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,900.00 and $67,300.00 per year, depending on experience, location, and employer.

What is a sous chef?

Sous chefs are second-in-command in a kitchen, working directly under the head chef or executive chef. They help oversee kitchen operations, manage other kitchen staff, and ensure that food is prepared to quality standards. Sous chefs are often responsible for supervising food preparation, managing inventory, and assisting with menu planning. Their role is critical to maintaining efficiency and consistency in a professional kitchen.

What are the key skills and qualifications needed to thrive as a sous chef, and why are they important?

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a culinary degree or relevant experience. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are commonly required. Leadership, time management, and effective communication are vital soft skills for managing kitchen staff and ensuring smooth service. These skills and qualifications are essential to maintain high food quality, operational efficiency, and a cohesive team in a high-pressure kitchen environment.

What are some common challenges sous chefs face when managing kitchen operations during busy service periods?

Sous Chefs often encounter challenges such as maintaining clear communication among kitchen staff, ensuring all dishes meet quality standards, and adapting quickly to unexpected changes like last-minute menu adjustments or equipment malfunctions. During peak hours, balancing speed with precision is crucial, as is supporting the Executive Chef and stepping in wherever needed. Effective delegation, problem-solving under pressure, and fostering teamwork are key skills that help Sous Chefs navigate these demanding situations successfully.

What is the difference between Sous Chef vs Line Cook?

AspectSous ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary skills, on-the-job training
Work Environment Supervisory role in kitchen, responsible for kitchen operations Preparing specific dishes on the kitchen line
Employer Usage Commonly employed in restaurants, hotels, and catering Found in similar settings, working under chefs

The main difference between a Sous Chef and a Line Cook is that the Sous Chef has supervisory responsibilities and oversees kitchen operations, while the Line Cook focuses on preparing dishes on the kitchen line. The Sous Chef often has more experience and may hold certifications, whereas the Line Cook specializes in executing specific tasks. Both roles are essential in a professional kitchen, but the Sous Chef plays a leadership role in ensuring smooth kitchen functioning.

How much does a sous chef get paid an hour?

A sous chef typically earns between $15 and $25 per hour, depending on experience, location, and the establishment. Salaries can vary based on the size of the restaurant and the complexity of the menu, with some earning higher wages in upscale or high-volume venues.

Is a sous chef a good career?

A sous chef is a key leadership role in a kitchen, responsible for assisting the head chef with food preparation, staff management, and quality control. It offers opportunities for skill development, advancement to executive chef, and typically requires culinary training and experience. Career growth depends on experience, reputation, and the ability to handle high-pressure environments.
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Sous Chef jobs near you
Infographic showing various Sous Chef job openings in Reno, NV as of September 2026, with employment types broken down into 74% Full Time, 23% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $58,825 per year, or $28.3 per hour.

Kitchen Manager-Executive Chef

Gold Ranch Casino & RV Resort

Verdi, NV • On-site

Full-time

Posted 20 days ago

Job description

Description

The Kitchen Manager / Executive Chef is responsible for planning, managing, and directing the daily business operations of the restaurant and its back-of-house (BOH) staff. This role drives culinary excellence by overseeing all food preparation, production, recipe development, and kitchen staff training, with a strong emphasis on Continental and Latin Cuisine. All duties must be performed in accordance with regulatory guidelines, governmental health codes, and Truckee Gaming company policies.



Qualifications:

Minimum 2 to 3 years of culinary experience, which must include BOH leadership, food production, supervisory management, inventory control, and ordering. Prior experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar high-volume setting. Knowledge of MS Office Suite and basic computer skills for business tracking preferred, Bilingual in English and Spanish is a plus to ensure seamless team communication. High School diploma or equivalent required; a degree in hotel/restaurant management is a plus. Flexibility to work weekends and holidays as business needs require.


Requirements

Essential Job Functions:

  • Plan, assign, and direct daily work duties for Line Cooks, Lead Line Cooks, Sous Chefs, and Kitchen Workers (Dish/Prep team members).
  • Interview and hire new team members to maintain proper staffing levels based on business needs.
  • Conduct formal performance reviews and deliver prompt, fair, and consistent disciplinary actions, coaching, or corrective counseling.
  • Attend scheduled management meetings and utilize basic computer skills to create employee schedules and run payroll.
  • Maintain strict confidentiality regarding company operations, employee wages, salaries, and pending or completed personnel actions.
  • Supply Chain & Resource Management
  • Create and manage effective work schedules for all Back of House employees.
  • Inventory Control: Track and manage inventory for all food and non-food kitchen supplies to maintain adequate stock levels.
  • Order all food, operational, and non-food kitchen items based on evolving business volumes.
  • Demonstrate a strong background in Continental and Latin Cuisine to elevate the restaurant's culinary offerings.
  • Lead recipe development initiatives, create creative daily menu specials, and plan custom menus for promotions and special events.
  • Ensure all cooks are properly trained in newly developed recipes, standard menu items, and the correct use of tools and equipment.
  • Maintain strict consistency, food freshness, proper portioning, and eye-appealing presentation of all menu items.
  • Minimize food spoilage through rigorous implementation of proper rotation, storage, and temperature controls.
  • Supervise the cleaning and organization of all kitchen and storage areas in strict accordance with governmental health and safety codes.
  • Perform all other duties as assigned.


Work Environment and ADA Requirements:

Ability to stand for the duration of a scheduled shift, with the mobility to stoop, bend, reach, twist, crouch, squat, and lift. Possess the manual dexterity required to operate kitchen equipment and write, and the ability to listen and respond to visual and aural cues. Safely lift, push, pull, and carry a minimum of 50-100 pounds on a regular basis. Must be able to multitask in a confined environment with loud background noise, bright lights, dust, and potential exposure to second-hand smoke on the casino floor.


Required Work Cards/Licenses/Certificates:

Valid Gaming Registration, Health Card, Alcohol Awareness Card, and ServSafe Manager Certification.


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