Sous Chef - Kassi Beach House
Company: Virgin Hotels
Role summary
Sous Chef - Kassi Beach House is a role at Virgin Hotels in Las Vegas, Nevada, United States (on-site). Posted 2026-09-10. Experience level: 5-10.
- Job title
- Sous Chef - Kassi Beach House
- Company
- Virgin Hotels
- Location
- Las Vegas, Nevada, United States
- Work arrangement
- on-site
- Category
- Hospitality
- Experience level
- 5-10
- Date posted
- 2026-09-10
This is a fantastic opportunity to join Virgin Hotels as a Sous Chef at Kassi Beach House! If you have a passion for culinary arts and a knack for kitchen leadership, this full-time role offers a dynamic environment to showcase your talents and grow within a renowned hospitality brand.
Job description
YOUR MISSION (The Job Description)
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.
Qualifications
THE NITTY-GRITTY (The Essential Job Duties)
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
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
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
WHAT IT TAKES (The Qualities We Look For)
Ability to break down barriers and resolve 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 customer 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 customer service
MUST HAVE'S
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
WOULD BE NICE TO HAVE'S
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
THE WORKING CONDITIONS
Lift up to 60 pounds of equipment or supplies, and move carts that weigh up to 100 pounds
Work in an environment that is subject to varying levels of cold, heat, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
Stand for entire shift
Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery
Work physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting. These actions are required to monitor food preparation and inspect restaurant kitchen areas
VALUABLE TRAITS
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
This is not an exhaustive list of duties, responsibilities, and conditions.
*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*