Sous Chef - Kassi Beach House

Virgin Hotels Las Vegas; Las Vegas (NV); Sur place; USD 55 000 - 75 000; Plein temps

Résumé du poste

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.

Responsabilités

• 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.

Connaissances

Management experience

Food safety knowledge

Cost control

English communication

Team leadership

Formation

Culinary degree or certification

Description du poste

The Sous Chef for the Kassi Beach House will play an important role for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Sous Chef will be responsible for maintaining department objectives, standards, guidelines and adhering to budget to ensure proper management of department.

Requirements

THE NITTY-GRITTY (The Essential Job Duties)

• Monitor and evaluate food purchasing, staffing, food production and food inventory in order 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 in order to maintain company and health department standards and avoid risk for citation and bad press
• Work with Executive Chef to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals
• Inspect restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and health department standards and avoid risk for citation and bad press
• Participate in seamless operation between BOH + FOH staff members ensuring proper service to our guests
• Perform to high standards of excellence, execution, and cleanliness
• Always keep your active SNHD Food Handler's card with you while on property
• Execute proper health and safety protocols while operating equipment, handling food, storing food, maintaining temperature & time control logs, and sanitizing as dictated by the SNHD
• Report health and safety incidents and concerns directly to leadership in an accurate and timely manner
• Contribute to successful SNHD health inspections
• Actively participate in all scheduled required training sessions
• Other duties 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
• 5 years' management experience in a full-service restaurant or lounge
• Knowledge of all tools associated with the position, including but not limited to knives, slicers, and choppers
• Always communicate effectively with all levels of employees
• Ability to communicate effectively verbally and in writing in English
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Effectively and efficiently move around kitchen and restaurant areas
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood
• Ability to work a flexible schedule

WOULD BE NICE TO HAVE'S

• Associate or Bachelor's degree or equivalent culinary certification
• 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

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, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• Stand for entire shift
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
• Work 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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