Sous Chef - Sip Sip Wok

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

Job summary

Virgin Hotels in Las Vegas is seeking a Sous Chef to support the Chef de Cuisine in delivering inventive Chinese and Pan-Asian dishes. You will oversee kitchen operations, mentor staff, and uphold the highest standards of food quality and service.

The role requires strong leadership, excellent communication, and a hands-on approach to creating exceptional guest experiences while maintaining cost controls and safety compliance.

Qualifications

• Excellent communication and leadership skills for a kitchen team.
• Ability to manage budgets, waste, and inventory.
• Strong focus on quality, safety, and sanitation.
• Experience with Chinese or Pan-Asian cuisine is preferred.

Responsibilities

• Assist Chef de Cuisine in running a cost-effective, clean kitchen.
• Supervise food prep and presentation to ensure quality and safety.
• Train and develop kitchen staff to meet standards and procedures.
• Maintain inventory, order scheduling, and waste reduction.
• Ensure compliance with health regulations and SNHD requirements.

Skills

Strong communication

Leadership

Team motivation

Creativity

Problem solving

Operational efficiency

Food safety awareness

Attention to detail

Education

Culinary arts degree or recognized apprenticeship

Job description

The Sous Chef is part of the dynamic culinary team at this exciting new concept, where your passion for food and dedication to excellence will shine. You will play a key role in delivering inventive Chinese and Pan-Asian dishes that will delight our guests. The Sous Chef is responsible for assisting the Chef de Cuisine in operating a cost-effective, clean and safe kitchen while exceeding food quality and speed of service requirements. In the Chef de Cuisine's absence, the Sous Chef is directly responsible for all kitchen operations, management of the team, and the overall quality of food production. The Sous Chef will also be responsible for maintaining department objectives, standards, guidelines, and budget to ensure proper management of the department.

Requirements

THE NITTY-GRITTY (The Essential Job Duties)

• Manage food and product ordering by keeping detailed records and minimizing waste, working with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality, sanitary cooking conditions, and adherence to safe food handling practices
• Work with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities
• Demonstrate continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality, seamless team-oriented guest service
• Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items
• Train and supervise kitchen staff in the proper preparation of menu items
• Control procedures for cost and quality
• Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations
• Oversee and organize kitchen ingredients to ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
• Train new kitchen employees to restaurant and kitchen standards
• Ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas
• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine and kitchen leadership
• Ensure all stations are properly set prior to service and make necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• 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
• Assume Chef de Cuisine responsibilities during their absence
• Perform other related duties as assigned
• Must be physically present at work, in order to perform all functions required of the position
• Work in an environment that is subject to varying levels of noise, crowds and smoke
• Always communicate effectively with customers and all levels of employees
• Review and comprehend all necessary documentation
• Perform other duties as assigned

WHAT IT TAKES (The Qualities We Look For)

• Ability to break down barriers, resolving 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 guest 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 guest service

MUST HAVE'S

• Current, legal, and unrestricted ability to work in the United States
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with a minimum of 6 months of validity
• Communicate effectively at all times, with all levels of Team Members verbally and in wrtting in English
• Observe and direct the actions of subordinates and inspect any areas for which responsible
• Review and comprehend all necessary documentation
• 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
• Minimum of three years progressive culinary experience, or completion of a culinary arts degree or recognized apprenticeship plus three years progressive experience, ideally in Chinese or Pan Asian cuisine

THE WORKING CONDITIONS

• Operate in a working environment that is subject to varying levels of cold, heat, smoke, and sound. Incumbents are at times subject to hazards such as burns, and the dangers associated with heavy duty cutlery
• Use all tools associated with the position, including but not limited to knives, slicers, and choppers. Must have own tools
• Effectively and efficiently move around the kitchen and restaurant areas
• Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required in order 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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