Innovative Sous Chef & Kitchen Leader: Budget & Quality

Virgin Hotels Las Vegas; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Virgin Hotels Las Vegas is seeking a skilled Sous Chef for the Kassi Beach House to direct food preparation and ordering during your shift, ensuring top quality and efficient operations. The role requires maintaining SNHD food handler requirements and leading BOH/FOH teamwork to deliver consistent, high-quality dining experiences.

You will help manage department objectives, standards, and budgeting to support strong performance while collaborating with the Executive Chef to optimize costs and

Qualifications

• Legal US work authorization.
• 5 years' management experience in a full-service restaurant or lounge.
• Knowledge of knives, slicers, and choppers.
• Effective verbal and written English communication.
• Flexible schedule availability.

Responsibilities

• Monitor purchasing, staffing, production and inventory to control costs and waste.
• Hire, train, motivate, evaluate and manage staff to achieve objectives.
• Monitor food preparation to ensure quality and consistency.
• Inspect kitchen areas to maintain company and health standards.
• Collaborate with the Chef to analyze costs and adjust menu pricing.
• Ensure seamless operation between BOH and FOH for guests.
• Maintain high standards of excellence, execution and cleanliness.
• Keep SNHD Food Handler's card on property and follow safety protocols.
• Report health and safety incidents promptly to leadership.
• Support SNHD health inspections and required trainings.
• Other duties as assigned.

Skills

Management experience

Food safety knowledge

Cost control

English communication

Team leadership

Education

Culinary degree or certification

Job description

Virgin Hotels Las Vegas is seeking a skilled Sous Chef for the Kassi Beach House to direct food preparation and ordering during your shift, ensuring top quality and efficient operations. The role requires maintaining SNHD food handler requirements and leading BOH/FOH teamwork to deliver consistent, high-quality dining experiences.

You will help manage department objectives, standards, and budgeting to support strong performance while collaborating with the Executive Chef to optimize costs and