Position: Sous Chef Tourant, Kitchen at Commons
About: The Sous Chef at Virgin Hotels will oversee food preparation, ordering, and budget management to ensure high-quality food and efficient operations. They will collaborate with the Executive Chef to control costs, maintain standards, and drive business goals. Virgin Hotels values creativity, leadership, and exceptional customer service in its team members.
Requirements: Communication effectively with all levels of employees; Observe and direct subordinates; Review necessary documentation; Prepare various types of meat including veal, pork, beef, lamb, poultry, game, and seafood; Knowledge of and ability to prepare stocks, soups, and mother sauces; Understanding kitchen operations, equipment, and sanitation; Organizational skills, budgeting experience, financial report understanding; Previous supervisory experience; Minimum of ten years progressive experience in a multi-outlet operation or culinary arts degree with 6 years progressive experience; Physical ability to operate in varying kitchen environments
Benefits: Diverse working environment, Opportunity for creativity and innovation, Supportive team culture, Room for growth and development, Competitive salary and benefits package
