Sous Chef - Kassi Beach House

Virgin Hotels•Las Vegas, NV

17h•Onsite

About The Position

The Sous Chef for the Kassi Beach House will play an important role for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective. The Sous Chef will be responsible for maintaining department objectives, standards, guidelines and adhering to budget to ensure proper management of department.

Requirements

Current, legal and unrestricted ability to work in the United States
5 years' management experience in a full-service restaurant or lounge
Knowledge of all tools associated with the position, including but not limited to knives, slicers, and choppers
Always communicate effectively with all levels of employees
Ability to communicate effectively verbally and in writing in English
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

Nice To Haves

Associate or Bachelor's degree or equivalent culinary certification
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

Responsibilities

Monitor and evaluate food purchasing, staffing, food production and food inventory in order to control food and labor costs and waste, ensuring adherence to budget
Hire, train, motivate, evaluate, and manage staff to ensure that employees receive adequate guidance and resources to accomplish established objectives
Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
Inspect restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and health department standards and avoid risk for citation and bad press
Work with Executive Chef to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals
Participate in seamless operation between BOH + FOH staff members ensuring proper service to our guests
Perform to high standards of excellence, execution, and cleanliness
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
Actively participate in all scheduled required training sessions
Other duties as assigned