Sous Chef

Company Description

ABOUT WESTGATE RESORTS
Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there!

Job Description

General Summary Of Duties:

• Sous Chef will be covering and supporting outlets across the hotel as needed.
• Act with integrity, honesty and knowledge that promote the culture, values of Westgate Resorts.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners. 

  Role and Responsibilities: (Includes but is not limited to the following)

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Always maintain a hygienic and safe working environment.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs. 
• Responsible for End of Month Inventory.
• Be able to work lunch and/or dinner service while supervising daily production needs.

Qualifications

Performance Requirements: (Knowledge, skills and abilities)

Operational Management will be approximately 45% of this role and include, but is not limited to, the following:

• Menu innovation while adhering to outlet concept.
• Maintain consistent Westgate food quality standards.
• Monitor and improve consistency of food quality to enhance overall customer experience.
• Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
• Identify, rectify, and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance.

Finance Management will be approximately 10% of this role and include, but is not limited to, the following:

• Maintain budgeted food cost and actively monitor labor costs, cost of goods, and other expenses.

People Management will be approximately 45% of this role and include, but is not limited to, the following:

• Ensure direct reports conform to Westgate policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
• Maintain consistency of performance across varying conditions, to maintain trust and confidence.
• Maintain the Westgate values in conducting business.
• Mentor staff through ongoing on the job coaching and positive reinforcement.
• Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
• Encourage training for managers as part of their professional development and monitor the progress of participants.
• Involve all members of management in decision making process thereby giving the team a bigger picture prospective. 
• Facilitate daily pre-shifts with back of house staff. 

  Job Requirements

• Must have a minimum of 5 years of culinary management experience in a similar role.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
• Ability to communicate in a professional manner.
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
• Must possess the ability to prioritize, organize and follow through to meet deadlines and production schedules.
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Must also demonstrate the ability to direct and lead staff.
• Must be able to work well with a team and be willing to assist in all phases of the operation.
• Knowledge of and exposure to a union environment is preferred.
• Must have basic computer skills and knowledge in Microsoft Office is required. 

  EXPERIENCE REQUIREMENTS

• Must have a minimum of 5 years of culinary management experience in a similar role.
• Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
• Ability to communicate in a professional manner.
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
• Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.