Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Virgin Hotels is a renowned hospitality group known for creating unique and vibrant hotel experiences that blend thoughtful design, heartfelt service, and an ever-evolving culture of innovation and style. Their properties are celebrated for blending local inspiration with warm and genuine guest interactions, making each stay both comfortable and memorable. As part of their progressive approach to hospitality, Virgin Hotels has set a high standard for culinary excellence and guest satisfaction across their hotel dining venues. Their restaurants offer exceptional food and beverage experiences, setting them apart in a competitive industry by continuously elevating their culinary offerings and service standards.
The Sous Chef role at Virgin Hotels is a pivotal position within their culinary team, directly influencing the quality and efficiency of kitchen operations. This role works closely with the Chef de Cuisine to oversee food preparation, ordering, staffing, and inventory management during assigned shifts. The Sous Chef ensures adherence to food quality standards and operational budgets while upholding health, safety, and sanitation standards. Beyond culinary skills, this position demands leadership capabilities to hire, train, and motivate kitchen staff, fostering a productive and positive work environment. The individual in this role is also expected to leverage creativity and innovation to keep the menu offerings fresh and exciting, while strategically managing costs and forecasting trends to maintain profitability.
A successful candidate will embody the core values Virgin Hotels uphold, including having a fun and personable approach, a passion for innovation, and the drive to deliver exceptional guest service. This position requires a detail-oriented professional who excels at multitasking and can effectively inspire and manage a diverse team. The role also necessitates a hands-on approach in both food preparation and kitchen management, ensuring that every dish meets the high standards expected by guests and the brand. Working conditions involve operating in a dynamic kitchen environment that demands physical endurance, safety awareness, and adaptability to varying work shifts, including nights, weekends, and holidays.
Employment with Virgin Hotels offers a unique opportunity to be part of a celebrated hospitality brand that values both creativity and operational excellence. While specific salary details are typically commensurate with experience and industry standards, this role represents a career-defining opportunity for culinary professionals looking to grow within a cutting-edge hospitality company. Virgin Hotels is proud to be an Equal Opportunity Employer that embraces diversity, ensuring a welcoming workplace for all team members. Joining Virgin Hotels as a Sous Chef means contributing to a vibrant culinary culture set on hospitality excellence and innovation, where your skills and passion can thrive and make a significant impact.
The Sous Chef role at Virgin Hotels is a pivotal position within their culinary team, directly influencing the quality and efficiency of kitchen operations. This role works closely with the Chef de Cuisine to oversee food preparation, ordering, staffing, and inventory management during assigned shifts. The Sous Chef ensures adherence to food quality standards and operational budgets while upholding health, safety, and sanitation standards. Beyond culinary skills, this position demands leadership capabilities to hire, train, and motivate kitchen staff, fostering a productive and positive work environment. The individual in this role is also expected to leverage creativity and innovation to keep the menu offerings fresh and exciting, while strategically managing costs and forecasting trends to maintain profitability.
A successful candidate will embody the core values Virgin Hotels uphold, including having a fun and personable approach, a passion for innovation, and the drive to deliver exceptional guest service. This position requires a detail-oriented professional who excels at multitasking and can effectively inspire and manage a diverse team. The role also necessitates a hands-on approach in both food preparation and kitchen management, ensuring that every dish meets the high standards expected by guests and the brand. Working conditions involve operating in a dynamic kitchen environment that demands physical endurance, safety awareness, and adaptability to varying work shifts, including nights, weekends, and holidays.
Employment with Virgin Hotels offers a unique opportunity to be part of a celebrated hospitality brand that values both creativity and operational excellence. While specific salary details are typically commensurate with experience and industry standards, this role represents a career-defining opportunity for culinary professionals looking to grow within a cutting-edge hospitality company. Virgin Hotels is proud to be an Equal Opportunity Employer that embraces diversity, ensuring a welcoming workplace for all team members. Joining Virgin Hotels as a Sous Chef means contributing to a vibrant culinary culture set on hospitality excellence and innovation, where your skills and passion can thrive and make a significant impact.
Job Requirements
- Current, legal, and unrestricted ability to work in the United States
- Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum 6 months validity
- Effective communication with all levels of team members
- Ability to observe and direct subordinate actions and inspect areas of responsibility
- Review and comprehend all necessary documentation
- Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood
- Knowledge and ability to prepare stocks, soups, and mother sauces
- Complete understanding of kitchen operations, equipment, and sanitation
- Demonstrated organizational and budgeting skills with understanding of financial reports
- Previous supervisory experience
- Minimum three years progressive experience or culinary arts degree or recognized apprenticeship with three years progressive experience
Job Qualifications
- Ability to break down barriers and resolve conflicts swiftly
- Strong communication and presentation skills with all levels of management
- Creativity and innovation
- Ability to think outside the box with fresh approaches
- Excellent guest relations, communication, presentation, and organization skills
- Ability to multitask and change direction
- Enthusiastic and passionate leader able to motivate others
- Leadership behavior aligned with Virgin Hotels core values
Job Duties
- 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 employees receive adequate guidance and resources to accomplish objectives
- Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency
- Inspect restaurant kitchen areas and make decisions for corrective actions to maintain company and health department standards
- Work with Chef de Cuisine to analyze food costs and forecast business trends and recommend menu price revisions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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