Complex Sous Chef

Virgin Hotels Las Vegas; Las Vegas (NV); On-site; USD 70,000 - 110,000; Full time

Job summary

Virgin Hotels Las Vegas is seeking a Complex Sous Chef to lead the preparation and ordering of foods during assigned shifts, ensuring top quality and efficient operations. You will help manage budgets, standards, and venue requirements across Virgin Hotels Las Vegas.

Work closely with the Complex Executive Chef to monitor costs, develop menus, and guide staff through training and supervision. This role emphasizes leadership, teamwork, and consistent culinary excellence across multiple outlets.

Qualifications

• Current, legal, and unrestricted ability to work in the United States.
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum six months validity.
• Own knives, slicers, and choppers for the position.
• Communicate effectively with all levels of employees.
• Review and comprehend all necessary documentation.
• Prepare all varieties of meat, stocks, soups and mother sauces.
• Understand kitchen operations, equipment and sanitation.
• Demonstrated budgeting experience and ability to read financial reports.
• Previous supervisory experience.
• Three years progressive multi-outlet experience or culinary degree with 3 years progressive experience.
• Comply with safety and health procedures and hotel policies.

Responsibilities

• Direct preparation and ordering of all foods during shifts to ensure high quality and efficiency.
• Monitor food purchasing, production, inventory and labor costs to meet budget.
• Hire, train, motivate, evaluate, and manage staff to meet objectives.
• Observe cooking techniques and tasting results to ensure quality and consistency.
• Inspect kitchen areas and enforce actions to meet standards and avoid citations.

Skills

Staff management

Communication skills

Creativity

Leadership

Conflict resolution

Education

Culinary degree or apprenticeship

Tools

Knives & kitchen tools

Job description

The Complex Sous Chef will play an important role in directing the preparation and ordering of all foods during assigned shifts, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Complex Sous Chef will be responsible for maintaining department objectives, standards, guidelines, and budget to ensure proper management of food venues at Virgin Hotels Las Vegas.

Requirements

THE NITTY-GRITTY (The Essential Job Duties)

This role will work closely with Complex Executive Chef to:

• Monitor and evaluate food purchasing, staffing, food production and food inventory to control food and labor costs and waste, ensuring adherence to budget
• Hire, train, motivate, evaluate, and manage staff to ensure that employees receive adequate 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
• Inspect restaurant kitchen areas and makes decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press
• Work with Complex Executive Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals
• May perform other duties and responsibilities as assigned

WHAT IT TAKES (The Qualities We Look For)

• 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
• Excellent customer relations, communication, presentation, and organization skills of utmost importance
• Able to change direction and work on multiple project aspects at once
• Enthusiastic, passionate, able to inspire and motivate others
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service

MUST HAVE'S

• Current, legal, and unrestricted ability to work in the United States
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum of six months validity
• Use all tools associated with the position, including but not limited to knives, slicers, and choppers. Must have own tools
• Always communicate effectively with all levels of employees
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• 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, kitchen equipment and sanitation
• Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
• Previous supervisory experience
• Minimum of three years progressive experience in a multi-outlet operation, or through completion of culinary arts degree or recognized apprenticeship and 3 years progressive experience in a multi-outlet operation
• 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

WOULD BE NICE TO HAVE'S

THE WORKING CONDITIONS

• Lift up to 60 pounds of equipment or supplies, and move carts that weigh up to 100 pounds
• Work in an environment that is subject to varying levels of cold, heat, light, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• May stand and walk for the entire shift. Proper footwear is required
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
• Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required to monitor food preparation and inspect restaurant kitchen areas

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*

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