Chef de Cuisine (New Restaurant Concept)

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k)

Employee Discounts

meal discounts

Professional Development

Job Description

Virgin Hotels Las Vegas is a dynamic and innovative hospitality establishment located in the heart of Las Vegas, Nevada. Renowned for its vibrant, luxury accommodations and unique experiences, Virgin Hotels Las Vegas blends modern design and bold concepts to redefine hospitality on the Las Vegas Strip. As part of the Virgin Group, this brand is dedicated to creating memorable stays with exceptional service, cutting-edge technology, and a focus on comfort and style. The hotel is home to several distinctive restaurant concepts that captivate visitors seeking both culinary excellence and a unique atmosphere.

The opportunity presented is for a Chef de Cuisine to join Virgin Hotels Las Vegas at the launch of an exciting new restaurant concept. This role is pivotal in shaping the culinary identity of the new venue, charged with maintaining high standards in food quality, kitchen operations, and team leadership. As Chef de Cuisine, the individual will oversee the day-to-day management of the kitchen, dish room, and storeroom, ensuring safety and cleanliness while closely managing waste, food costs, and labor efficiency to meet financial goals.

Working closely with the Executive Chef and the General Manager, the Chef de Cuisine will drive the success of the restaurant by fostering a motivated and well-trained culinary team. This includes hiring, training, and evaluating staff to ensure everyone is equipped to deliver top-tier service. The role demands a creative and innovative approach to menu development, maintaining originality in offerings while embracing Pan Asian and Chinese cuisines with expertise. Attention to detail is critical as the Chef de Cuisine will be responsible for tasting and monitoring food preparation to guarantee consistency and excellence.

This position requires not only culinary expertise but also excellent communication and organizational skills to collaborate across departments and resolve challenges proactively. Candidates should be passionate, enthusiastic, and able to inspire a team in a fast-paced, dynamic environment. The ideal candidate will have a strong foundation of supervisory experience, budgeting knowledge, and the ability to manage all kitchen operations from food procurement to quality control.

Emphasizing a fun and collaborative workplace culture, Virgin Hotels Las Vegas encourages creativity and innovation, supports personal growth, and expects every team member to embody the brand’s commitment to superior customer service and outstanding dining experiences. The role offers an exciting chance to be part of a high-profile hotel launch and contribute significantly to the brand’s culinary reputation while working in an environment that values diversity and equal opportunity. This is a full-time role that demands dedication, flexibility, and a drive to exceed guests' expectations.

Job Requirements

Use all tools associated with the position including knives, slicers and choppers
Must have own tools
Subject to extreme heat and cold
Review and comprehend recipes and documentation
Inspect quality of all food items
Communicate effectively with all levels of employees
Move effectively and efficiently throughout work areas
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
Lift and carry 50 lbs.
Stand for periods of 8-10 hours
Communicate clearly in verbal and written English
Bend, squat and stretch in areas of limited space
Work in environment with varying levels of cold, heat, smoke, and sound
Must enjoy working with people
Comply with all safety and health procedures and laws
Maintain neat, clean, and well-groomed appearance
Adhere to hotel policies including attendance, safety, and behavior

Job Qualifications

Minimum six years progressive food preparation experience or completion of culinary arts degree or accredited apprenticeship with specific expertise in Chinese/Pan Asian cuisine
Previous supervisory experience
Demonstrated organizational skills, budgeting experience and full understanding of financials
Strong communication and presentation skills
Creativity and innovation
Ability to think outside the box and approach issues with fresh ideas
Excellent customer relations, communication, presentation, and organization skills
Current, legal, and unrestricted ability to work in the United States
Active SNHD Food Handlers and Nevada Alcohol Education Cards

Job Duties

Efficiently monitor staffing, food purchasing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget and financial objectives
Hire, train, motivate, evaluate, and supervise staff to ensure that teammates receive adequate training, 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
Ensure creative, original offerings and high standards
Monitor and advise on storage of food items to ensure quality of food and compliance with all health requirements