Sous Chef

Virgin Hotels Central Services LLC•Dallas, TX

25d•Onsite

About The Position

We are looking for a Sous Chef who is passionate about the culinary world and embraces the local food community while staying aware of global culinary trends. This role is central to creating a culinary hub that serves as a gathering and entertaining space, open for all meal periods and late-night snacks. The goal is to foster an ambiance where locals and visitors feel at home, with a seasoned hospitality professional leading a grounded team. This position is ideal for someone driven to create memorable cuisine and guest experiences daily, finding passion in being present in the kitchen during service to directly impact the guest and staff experience.

Requirements

Current, legal, and unrestricted ability to work in the United States.
Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months.

Nice To Haves

Associate or Bachelor’s degree preferred but not required.
3-5 years’ experience in a full-service restaurant or lounge in hotel management.

Responsibilities

Train, monitor, and develop a team of talented individuals through consistent training programs, including initial onboarding and ongoing daily, weekly, and monthly lessons.
Monitor and track the flow of information from superiors, hotel side, and culinary side, distributing it consistently to hourly teammates.
Be highly involved in decisions and communication on the floor, sharing results with fellow teammates and superiors.
Manage communication between guests and all involved areas, handling special requests, guest needs to the kitchen, service issues, and guest recovery opportunities.
Clearly communicate expectations to the team each shift and maintain consistent messaging.
Maintain a strong floor presence to understand floor and guest dynamics, ensuring information flows through you to the staff.
Detail and confirm guest profiles and communicate them to FOH and BOH.
Handle guest issues directly with confidence and achieve positive results, actively participating in solutions even while empowering the team to resolve issues.
Keep the team on track, energized, and focused, maintaining a consistent attitude about standards and service.
Balance the needs of the team, guests, and business, adapting to business needs without sacrificing the guest experience.
Manage time effectively between floor presence, training, and business deliverables.
Complete schedules to balance business needs and labor profits.
Monitor inventory controls, P&L, waste of product, china, glass, and equipment daily.
Complete all human resource aspects according to protocol.
Communicate with the kitchen, other outlets, and the front desk regarding food issues, VIPs, reservations, and changes in business levels.
Communicate with hourly colleagues about guest expectations, menu changes, and special events/programming through per-shift team meetings and post-shift recaps.
Handle daily tasks including scheduling, staff adjustments, driving revenue, checking opening/running/closing duties, monitoring uniform and grooming standards, and ensuring Virgin standards and protocols are practiced.
Organize onboarding, deliver consistent training, conduct twice-daily sit-downs with new members, and ensure exams are conducted on time.
Ensure new members are correctly entered into the system and have the necessary tools, uniform, and supplies for a positive training experience.
Adhere to hiring and disciplinary process protocols.
Ensure TIPS certification and Food Handlers Cards are on file.
Comply with all safety and health department procedures and all state and federal liquor laws.