Executive Sous Chef - Kassi Beach House

Virgin Hotels•Las Vegas, NV

About The Position

The Executive Sous Chef for the Kassi Beach House will serve as high-level culinary leader supporting the Executive Chef, responsible for managing daily kitchen operations, maintaining food quality, and supervising staff in fast-paced, often high-volume, contemporary restaurant setting. Key duties include mentoring staff, overseeing, menu execution, controlling food/labor costs, and ensuring strict health and sanitation compliance to ensure that all operations are efficient, effective, and of the highest quality

Requirements

Current, legal and unrestricted ability to work in the United States
High School deiploma
Minimum 4 years previous culinary experience as a Sous Chef or Senior Sous Chef within a high-volume kitchen setting
Ability to communicate effectively verbally and in writing in English
Knowledge of all tools associated with the position, including but not limited to knives, slicers, and choppers
Observe and direct actions of subordinates and to inspect any areas for which responsible
Review and comprehend all necessary documentation
Effectively and efficiently move around kitchen and restaurant areas
Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood
Ability to work a flexible schedule
Demonstrated financial acumen with P&L statements, and labor models are required.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Prof Proficient with computers (Microsoft & Google Products), POS and technology

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
Strong menu planning, ability to coach, build a team, problem solving, and leadership skills required.
Knowledge of and ability to prepare stocks, soups and mother sauces
Complete understanding of all operations of the kitchen, kitchen equipment and sanitation
Background in menu creation and implementation
Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
Proven ability to develop and retain culinary talent

Responsibilities

Maintain professional appearance standards as directed in the Company Employee Handbook.
Ensuring that all the needs of the guests are accommodated.
Ensures the general cleanliness of the back-of-house, and the entire venue.
Conducts decision-making process for interviewing, hiring, and training new applicants.
Oversee the scheduling, growth opportunities and employee development of all back-of-house employees.
Responsible for all back-of-house hourly employee's job performance reviews.
Oversee back-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.
Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards.
Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance, and SOP's.
Responsible for employee scheduling, planning, directing work to the team.
Daily Preparation of food during the assigned shift.
Responsible for assisting in maintaining budgets within guidelines.
Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures.
Responsible for purchases of small wares and day-to-day operating supplies.
Review food and labor costs of the entire food operation with the Executive Chef.
Continually review kitchen operations for improvements in the food production area.
Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing, and sizes of portions are as prescribed.
Gives instructions to cooking personnel fine points of cooking, as well as providing training.
Interviews, hires, trains, evaluating employee performance, rewarding, and disciplining employees.
Addressing complaints and resolving problems.
Assumed responsibility for the kitchen in absence of Executive Chef.
Follow established company and departmental standards for personal appearance and behavior.
Ensures Department of Health and company sanitation standards.
Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
Coaches and develops back-of-house employees by setting clear guidelines and expectations.
Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensures all employees are compliant with all back-of-house standards and procedures.
Possesses in-depth knowledge of all food menus and the venue.
Organize, develop, and produce new recipes for potential new menu items and specials.
Ensures expediting standards.
Communicates clearly and concisely with all employees during service.
Practical knowledge of the job duties of all supervised employees.
Oversees the replacement or repair of all breakage, damage of equipment or furniture.
Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shit meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of the Company, its partners and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Other duties as assigned