Sous Chef (Sid's)

Company Description

Westgate Las Vegas Resort & Casino is a premier destination offering luxury accommodations, award-winning dining, and thrilling casino action just one block from the famous Las Vegas Strip. As part of Westgate Resorts, we provide unforgettable vacation experiences across the country, from the sandy beaches of Florida to the snow-capped mountains of Utah. A leader in the timeshare and hospitality industry, Westgate offers affordable and diverse getaway options for every family and every budget. Whether guests seek high-energy entertainment in Las Vegas or a relaxing retreat at one of our other premier destinations, we deliver exceptional service and lasting memories.

Job Description

Salary Range: $60,000 - $65,000 

General Summary Of Duties:

• Sous Chef will be covering and supporting outlets across the hotel as needed with a focus on Sid's (our Cafe).
• 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 work stations 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 the all business partners. 
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Responsible for End of Month Inventory.
• Facilitate daily pre-shifts with back of house staff. 

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, in order 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.

Additional Information

Job Requirements

• Must have a minimum of 3 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 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 in order 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.