Sous Chef - Kassi Beach House

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.

• 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

• 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

• 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

• 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

• 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

• 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