How much does a Sous Chef in Las Vegas,
NV make? The median annual Sous Chef salary in Las Vegas,
NV is $44,727, as of December 28, 2016, with a range usually between
$36,350-$55,864 not including bonus and benefit information
and other factors that impact base pay. However, the salary for someone with the title Sous Chef may vary depending on a number of factors including industry,
company size, location, years of experience and level of education. Our team of Certified Compensation Professionals has analyzed survey data collected from thousands of HR departments at companies of all sizes and industries to present this range of annual salaries for people with the job title
Sous Chef in Las Vegas, NV.
This chart describes the expected percentage of people who perform the job of Sous Chef in the United States that make less than that annual salary. For example the median expected annual pay for a typical Sous Chef in the United States is $44,727 so 50% of the people who perform the job of Sous Chef in the United States are expected to make less than $44,727.
This chart describes the expected percentage of people who perform the job of Sous Chef in Las Vegas, NV that make less than that salary. For example 50% of the people who perform the job of Sous Chef in Las Vegas are expected to make less than the median.
Source: HR Reported data as of January 2017
Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Requires an understanding of federal, state, and local food sanitation regulations. Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. May serve as an expeditor when needed. May require a bachelor's degree in area of specialty and 4-6 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to an Executive Chef. View full job description