Sous Chef

Virgin Hotels•Dallas, TX

10d•Onsite

About The Position

The Sous Chef helps lead a culinary operation designed as a hub for gatherings and entertaining, serving all meal periods and late-night snacks. The role is intended for a passionate culinary professional who values the local food community, follows emerging culinary ideas, and is present in the kitchen during service to shape memorable cuisine and guest and staff experiences. The position emphasizes team training, clear communication, active guest interaction, leadership, organization, and adapting to changing business needs. The Sous Chef also supports scheduling, labor and inventory controls, financial awareness, waste monitoring, human-resources protocols, and compliance with safety, health, and liquor laws. The listed responsibilities are not exhaustive; supervisors or managers may assign other tasks in support of guest service.

Requirements

Current, legal, and unrestricted ability to work in the United States.
Valid Food Service Handler Card and TIPS certification, each with at least six months of validity remaining.
Ability to build excellent working relationships and collaborate across departments, particularly food and beverage and sales and marketing.
Ability to resolve potential conflicts swiftly and effectively.
Strong communication and presentation skills with all levels of management.
Ability to think creatively, anticipate needs, adapt direction, manage multiple project aspects, and solve problems.
Enthusiasm, passion, and the ability to motivate others.
Leadership behavior consistent with Virgin Hotels Core Values: fun, innovative, original, personable, and committed to high-quality, brilliant customer service.

Nice To Haves

Associate or bachelor’s degree (preferred but not required).
Three to five years of experience in a full-service restaurant or lounge in hotel management.

Responsibilities

Build and monitor a consistent training program, including initial training and ongoing daily, weekly, and monthly learning.
Communicate information from superiors and hotel and culinary teams to hourly teammates, and share floor decisions and results with teammates and superiors.
Manage communication between guests and relevant teams, including special requests, guest needs, service issues, and guest recovery.
Be present on the floor, confirm and communicate guest profiles to front-of-house and back-of-house teams, and handle guest issues directly.
Lead, energize, and focus the team while maintaining consistent service and operating standards.
Balance team, guest, and business needs; adapt to unplanned gatherings, last-minute events, and changing business levels.
Prepare schedules to balance business needs and labor profitability; monitor inventory, profit-and-loss considerations, and waste of product, china, glassware, and equipment.
Communicate food issues, VIPs, reservations, and business-level changes to the kitchen, other outlets, and front desk.
Hold per-shift team meetings and post-shift recaps covering guest expectations, menu changes, special events, and programming.
Handle daily staffing tasks, including adjusting staffing, assigning additional staff, driving revenue through competitions, checking opening, running, and closing duties, and monitoring uniform and grooming standards.
Ensure Virgin standards and protocols are practiced across departments.
Organize onboarding and deliver consistent teammate training, including twice-daily check-ins with new members, timely exams, and ensuring new members are correctly entered into the system and have necessary tools, uniforms, and supplies.
Follow the people department’s hiring and disciplinary protocols.
Keep current TIPS certification and Food Handlers Cards on file.
Comply with safety and health department procedures and state and federal liquor laws.
Perform other tasks assigned by supervisors or managers in support of guest service.