Chef de Cuisine: Innovative Kitchen Leader

Virgin Hotels; Las Vegas (NV); Hybrid; USD 85,000 - 120,000; Full time

Job summary

Virgin Hotels in Las Vegas is seeking a Chef de Cuisine to lead the kitchen operations, drive cost efficiency, and elevate food quality and service. You will work with the restaurant management team to grow the business and ensure profitability.

The role requires extensive culinary experience, strong leadership, and a passion for delivering exceptional guest experiences in a fast-paced environment.

Qualifications

• Six years progressive food preparation experience or culinary arts degree or accredited apprenticeship.
• Previous supervisory experience.
• Budgeting experience and full understanding of financials.
• Use all tools including knives, slicers and choppers; must own tools.
• Subject to extreme heat and cold.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Communicate effectively with all levels of employees.
• Move effectively and efficiently throughout work areas.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Knowledge of stocks, soups and mother sauces.
• Complete understanding of all operations of the kitchen.
• Current, legal, and unrestricted ability to work in the United States.

Responsibilities

• Efficiently monitor staffing, food purchasing, food preparation and food inventory to control costs and waste.
• Hire, train, motivate, evaluate, and supervise staff to meet objectives.
• Monitor and evaluate food preparation to ensure quality and consistency.
• Ensure creative, original offerings and high standards.
• Monitor storage of food items to ensure quality and compliance with health requirements.
• Perform other duties as assigned.

Skills

Staff supervision

Budgeting

Communication

Problem solving

Team collaboration

Food safety

Tools

Knives

Slicers

Choppers

Job description

Virgin Hotels in Las Vegas is seeking a Chef de Cuisine to lead the kitchen operations, drive cost efficiency, and elevate food quality and service. You will work with the restaurant management team to grow the business and ensure profitability.

The role requires extensive culinary experience, strong leadership, and a passion for delivering exceptional guest experiences in a fast-paced environment.