Complex Chef de Cuisine

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

The Chef de Cuisine is directly responsible for the cost-effective operation of a clean and safe kitchen, dish room, and storeroom facilities while exceeding food quality and speed of service requirements. The Chef de Cuisine works as part of the management team of the restaurant to build sales and grow the business. The Chef de Cuisine is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved.

Requirements

THE NITTY-GRITTY (The Essential Job Duties)

• Efficiently monitor staffing, food purchasing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget and financial objectives
• Hire, train, motivate, evaluate, and supervise staff to ensure that teammates receive adequate training, guidance, and resources to accomplish established objectives
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
• Ensure creative, original offerings and high standards
• Monitor and advise on storage of food items to ensure quality of food and compliance with all health requirements
• Perform other duties as assigned

WHAT IT TAKES (The Qualities We Look For)

• Great team player with the ability to create excellent working relationships across the group
• Collaborative approach with all departments
• Ability to break down barriers and resolve potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Creativity and innovation are essential!
• Ability to think outside the box and approach all issues with a completely fresh approach
• Ability to anticipate needs and over deliver wherever possible
• Candidates must think on their feet and use their initiative to solve problems and deliver solutions
• Excellent customer relations, communication, presentation, and organization skills of utmost importance
• Able to change direction and work on multiple restaurant aspects at once
• Enthusiastic, passionate, creative, able to inspire and motivate others
• Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service
• Current, legal, and unrestricted ability to work in the United States
• Active SNHD Food Handlers and Nevada Alcohol Education Cards

MUST HAVE'S

• A minimum of six (6) years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship
• Previous supervisory experience
• Demonstrated organizational skills, budgeting experience and full understanding of financials
• Use all tools associated with the position including but not limited to knives, slicers and choppers; Must have 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 and ability to prepare stocks, soups and mother sauces
• Complete understanding of all operations of the kitchen
• Current, legal, and unrestricted ability to work in the United States

WOULD BE NICE TO HAVE'S

• Must enjoy being around and working with people
• Comply with all safety and health department procedures as well as all state and federal laws
• Maintain a neat, clean, and well-groomed appearance
• Adhere to hotel policies including but not limited to attendance, safety, and behavior

THE WORKING CONDITIONS

• Lift and carry 50 lbs., carry and balance plates, carry kegs, wine and beer cases as necessary
• Stand for periods of 8-10 hours
• Communicate clearly in verbal and written English
• Bend, squat and stretch in areas of limited space to perform cleaning, organization, and other duties
• Work in an environment that is subject to varying levels of cold, heat, smoke, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken.

VALUABLE TRAITS

• 50% logical / 50% creative / 100% AWESOME
• Enjoy working with a team and alone as the situation dictates
• Adaptive, Flexible!
• Embody "great attitude"
• Unwavering integrity and endless work ethic
• Appreciate constructive feedback, as well as graciously providing the same
• Tenacious and self-motivated

This is not an exhaustive list of duties, responsibilities, and conditions.

*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*