Sous Chef - Sip Sip Wok

Virgin Hotels•Las Vegas, NV

10d•Onsite

About The Position

The Sous Chef is part of the dynamic culinary team at this exciting new concept, where your passion for food and dedication to excellence will shine. You will play a key role in delivering inventive Chinese and Pan-Asian dishes that will delight our guests. The Sous Chef is responsible for assisting the Chef de Cuisine in operating a cost-effective, clean and safe kitchen while exceeding food quality and speed of service requirements. In the Chef de Cuisine's absence, the Sous Chef is directly responsible for all kitchen operations, management of the team, and the overall quality of food production. The Sous Chef will also be responsible for maintaining department objectives, standards, guidelines, and budget to ensure proper management of the department.

Requirements

Current, legal, and unrestricted ability to work in the United States
Active SNHD Food Handlers and Nevada Alcohol Education Cards with a minimum of 6 months of validity
Communicate effectively at all times, with all levels of Team Members verbally and in wrtting in English
Observe and direct the actions of subordinates and inspect any areas for which responsible
Review and comprehend all necessary documentation
Knowledge of and ability to prepare stocks, soups and mother sauces
Complete understanding of all operations of the kitchen, kitchen equipment and sanitation
Demonstrated organizational skills, budgeting experience, and full understanding of financial reports
Previous supervisory experience
Minimum of three years progressive culinary experience, or completion of a culinary arts degree or recognized apprenticeship plus three years progressive experience, ideally in Chinese or Pan Asian cuisine

Nice To Haves

Ability to break down barriers, resolving potential conflicts swiftly and effortlessly
Strong communication and presentation skills to all levels of management
Creativity and innovation are essential!
Ability to think outside the box and approach all issues with a completely fresh approach
Excellent guest relations, communication, presentation, and organization skills of utmost importance
Able to change direction and work on multiple project aspects at once
Enthusiastic, passionate, able to inspire and motivate others
Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant guest service
50% logical / 50% creative / 100% AWESOME
Enjoy working with a team and alone as the situation dictates
Adaptive, Flexible!
Embody "great attitude"
Unwavering integrity and endless work ethic
Appreciate constructive feedback, as well as graciously providing the same
Tenacious and self-motivated

Responsibilities

Manage food and product ordering by keeping detailed records and minimizing waste, working with existing systems to improve waste reduction and manage budgetary concerns
Supervise all food preparation and presentation to ensure quality, sanitary cooking conditions, and adherence to safe food handling practices
Work with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities
Demonstrate continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality, seamless team-oriented guest service
Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items
Train and supervise kitchen staff in the proper preparation of menu items
Control procedures for cost and quality
Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations
Oversee and organize kitchen ingredients to ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
Train new kitchen employees to restaurant and kitchen standards
Ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas
Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine and kitchen leadership
Ensure all stations are properly set prior to service and make necessary corrections if needed
Provide training and experience to staff to adhere to the quality standards of the department
Always keep your active SNHD Food Handler's card with you while on property
Execute proper health and safety protocols while operating equipment, handling food, storing food, maintaining temperature & time control logs, and sanitizing as dictated by the SNHD
Report health and safety incidents and concerns directly to leadership in an accurate and timely manner
Contribute to successful SNHD health inspections
Assume Chef de Cuisine responsibilities during their absence
Perform other related duties as assigned
Must be physically present at work, in order to perform all functions required of the position
Work in an environment that is subject to varying levels of noise, crowds and smoke
Always communicate effectively with customers and all levels of employees
Review and comprehend all necessary documentation
Perform other duties as assigned