Complex Sous Chef — Multi-Outlet Culinary Leader

virginlvcareers

Las Vegas (NV)

On-site

USD 60,000 - 90,000

Full time

14 days+
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Job summary

Virgin Hotels Las Vegas is seeking a Complex Sous Chef to direct the preparation and ordering of all foods during shifts, ensuring top quality and efficient operations. You'll manage budgeting and department standards to support multiple food venues.

You will lead and develop kitchen staff, monitor costs and inventory, and ensure compliance with health standards. Collaborate with the Complex Executive Chef to optimize menus and pricing strategies.

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.
  • Knowledge of stocks, soups and mother sauces; ability to prepare a variety of meats.
  • Minimum of three years progressive experience in a multi-outlet operation; supervisory experience.

Responsibilities

  • Monitor and evaluate food purchasing, staffing, production and inventory to control costs and waste within budget.
  • Hire, train, motivate, evaluate, and manage staff to meet objectives.
  • Monitor food preparation to ensure quality and consistency to standards.
  • Inspect kitchen areas and enforce health and safety standards; take corrective actions as needed.
  • Work with Complex Executive Chef to analyze costs and forecast trends; advise on menu pricing.

Skills

Staff management
Food cost control
Budgeting
Food preparation
Leadership

Education

Culinary degree

Tools

Knives
Slicers
Choppers

Job description

Virgin Hotels Las Vegas is seeking a Complex Sous Chef to direct the preparation and ordering of all foods during shifts, ensuring top quality and efficient operations. You'll manage budgeting and department standards to support multiple food venues.

You will lead and develop kitchen staff, monitor costs and inventory, and ensure compliance with health standards. Collaborate with the Complex Executive Chef to optimize menus and pricing strategies.

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