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Sushi Sous Chef, Kaia 

About the Organization ABOUT AREA15

AREA15, located minutes from the Las Vegas Strip, is the world's first purpose-built experiential entertainment complex offering live events, immersive activations, monumental art installations, extraordinary design elements, unique retail, ground-breaking technology, bars and eateries and much more. With a growing collection of dynamic destinations including Dueling Axes, Emporium, Lost Spirits Distillery, Oddwood Bar, Wink World, The Beast, a culinary experience by Todd English, and anchor experience, Meow Wolf's Omega Mart, AREA15's is an ever-changing art, retail and entertainment destination attracting locals and tourists of all ages.

For more information visit and follow on Instagram and Twitter: @AREA15Official; Facebook: AREA15LasVegas and YouTube: AREA15.

AREA15 is an equal opportunity employer and values diversity. We are committed to complying with all federal, state and local laws providing equal opportunities and all other employment laws and regulations.
Position Sushi Sous Chef, Kaia  


The Sushi Sous Chef is responsible for the food quality and execution of Kaia Hand Roll by participating in the creation and prep of all menu items. The Sushi Sous Chef will be responsible for overseeing all aspects of sushi production, ordering ingredients, food preparation, and kitchen management. The successful candidate must have extensive experience working in a sushi restaurant as well as a demonstrated ability to lead a team. Works to continually improve guest satisfaction. Must ensure SNHD sanitation and food standards are achieved.

Location AREA15 Las Vegas  
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Position Requirements


•Prepare all menu items according to approved recipes in timely manner.
•Exhibit excellent time-management skills in food item preparation and customer service skills.
•Recommend menu items or ingredients complement well together.
•Understands all positions well enough to perform all stations within the kitchen
•Work as a member of the team to ensure success in all areas of the restaurant.
•Butcher and process fish and seafood according to Executive Chef’s/Head Chef specific guidelines.
•Discard any leftover items that cannot or should not be saved.
•Inventory all fish and seafood items.
•Properly store all fish and seafood
•Maintain station and prep are all menu items in accordance directives given by the Executive Chef.
•Maintain a hygienic and safe work environment at all times.
•Fill in where needed to ensure that service standards and efficient operations are met.
•Report to work punctually
•Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
•Monitors the quality of raw food products to ensure that standards are met.
•Recognizes superior quality products, presentations and flavor.
•Ensures compliance with food handling and sanitation standards.
•Follows proper handling and right temperature of all food products.
•Work with local suppliers for purchasing of food, dry goods, supplies, etc.
•Manages inventory, COG’s, labor, etc.
Other duties as assigned.


•Applicants must be 21 years of age or over
•Proof of eligibility to work in the United States
•Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations
•Making decisions and solving problems in a fast-paced environment
•Resolving conflicts and negotiating with others
•Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.
•Must be able to apply SOPs to ensure consistency within your department
•Proficient knowledge of applicable SNHD guidelines and requirements
•Establishing and maintaining interpersonal relationships
•Valid work cards (Health)
•2-4 years of sushi preparation experience
•Demonstrate strong leadership skills, including exceptional time management and delegation
•Ability to work varied shifts, including weekends and holidays
•Must be able to lift 50lbs
•Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke
•Must be able to stand, walk, bend and lift for extended periods of time
•Must be proficient in the English language; additional language skills preferred
Must have the ability to withstand high temperatures, heat, and sun exposure

This position is currently not accepting applications.

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