Creative Complex Sous Chef - Lead Kitchen & Budget

Virgin Hotels Las Vegas; Las Vegas (NV); On-site; USD 75,000 - 110,000; Full time

Job summary

Virgin Hotels Las Vegas is seeking a Complex Sous Chef to lead the preparation and ordering of all foods during assigned shifts, ensuring top quality and efficient operations across our venues. You will work with the Complex Executive Chef to control costs, train staff, monitor food quality, and uphold health standards.

This role requires hands-on leadership, strong communication, and a passion for guest-focused service in a multi-outlet environment.

Qualifications

• 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.
• Possess knives, slicers, and choppers and own tools required for the role.
• Proven leadership and ability to manage staff and operations.
• Knowledge of stocks, sauces, and kitchen operations; budgeting experience.

Responsibilities

• Monitor and evaluate food purchasing, staffing, food production and food inventory to control costs and waste, within budget.
• Hire, train, motivate, evaluate, and manage staff to meet objectives.
• Monitor and evaluate food preparation to ensure quality and consistency.
• Inspect kitchen areas and enforce standards and health regulations to prevent violations.
• Analyze food costs and forecast trends to adjust menu prices to meet company goals.
• May perform other duties and responsibilities as assigned.

Skills

Leadership

Communication

Creativity

Organization

Teamwork

Adaptability

Integrity

Education

Culinary arts degree or recognized apprenticeship

Tools

Own culinary tools

Job description

Virgin Hotels Las Vegas is seeking a Complex Sous Chef to lead the preparation and ordering of all foods during assigned shifts, ensuring top quality and efficient operations across our venues. You will work with the Complex Executive Chef to control costs, train staff, monitor food quality, and uphold health standards.

This role requires hands-on leadership, strong communication, and a passion for guest-focused service in a multi-outlet environment.