Creative Chef de Cuisine & Kitchen Leader

Virgin-Hotels; Las Vegas (NV); On-site; USD 80,000 - 120,000; Full time

Job summary

Virgin Hotels in Las Vegas seeks a Chef de Cuisine to lead the kitchen, dish room, and storeroom with focus on cost-effective operations, safety, and high-quality food. You will collaborate with the Executive Chef and General Manager to drive sales and grow the business through exceptional service and ambience.

The role requires overseeing staff, menus, and food quality, while controlling costs and waste. You will champion safety, training, and sustainable practices to deliver outstanding guest

Qualifications

• Six+ years progressive food preparation experience or culinary arts degree/accredited apprenticeship
• Previous supervisory experience
• Budgeting experience and full understanding of financials
• Ability to review recipes and kitchen documentation
• Knowledge of food safety and health requirements

Responsibilities

• Work with Executive Chef and General Manager to manage staffing, purchasing, and inventory within budgetary objectives
• Hire, train, motivate, evaluate, and supervise kitchen staff
• Monitor and evaluate food preparation to ensure quality and consistency
• Develop innovative, high-quality menu items and maintain standards
• Ensure proper storage and handling of food to meet health requirements
• Communicate effectively with all levels of staff and management

Skills

Food prep leadership

Supervisory experience

Budgeting

Financials

Inventory control

Kitchen operations

Tools

Knives

Slicers

Choppers

Job description

Virgin Hotels in Las Vegas seeks a Chef de Cuisine to lead the kitchen, dish room, and storeroom with focus on cost-effective operations, safety, and high-quality food. You will collaborate with the Executive Chef and General Manager to drive sales and grow the business through exceptional service and ambience.

The role requires overseeing staff, menus, and food quality, while controlling costs and waste. You will champion safety, training, and sustainable practices to deliver outstanding guest