Complex Sous Chef

The Complex Sous Chef will play an important role in directing the preparation and ordering of all foods during assigned shifts, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Complex Sous Chef will be responsible for maintaining department objectives, standards, guidelines, and budget to ensure proper management of food venues at Virgin Hotels Las Vegas.

This role will work closely with Complex Executive Chef to:

• Monitor and evaluate food purchasing, staffing, food production and food inventory 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 to maintain company and health department standards and avoid risk for citation and bad press
• Work with Complex Executive Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals
• May perform other duties and responsibilities as assigned

• 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

• 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
• Use all tools associated with the position, including but not limited to knives, slicers, and choppers. Must have own tools
• Always communicate effectively with all levels of employees
• Observe and direct actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood
• 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 experience in a multi-outlet operation, or through completion of culinary arts degree or recognized apprenticeship and 3 years progressive experience in a multi-outlet operation
• Comply with all safety and health department procedures as well as all state and federal laws
• Maintain a neat, clean, and well-groomed appearance
• Adhere to hotel policies including but not limited to attendance, safety, and behavior

• Bilingual English/Spanish

• 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, light, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• May stand and walk for the entire shift. Proper footwear is required
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
• Work is 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

• 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