Hotel Chef de Cuisine

Westgate Resorts•Las Vegas, NV

12d•Onsite

About The Position

Adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip, the legendary Westgate Las Vegas Resort & Casino provides a fun, challenging and rewarding work atmosphere. Help create remarkable guest experiences at our world-class resort, which features a lively casino that is home to the world’s largest Race & Sports Book; incredible restaurants, nightlife, and live entertainment; and the convenience of a Las Vegas Monorail station onsite for easy access to the Las Vegas Strip. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you’ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company. General Summary Of Duties: Supervises and supports all outlet kitchen team members to prepare, cook, and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Adhere to Southern Nevada Health District rules and regulations throughout the hotel.

Requirements

Ability to read, write, speak, and understand the English language to comprehend and follow written and/or verbal instructions from management, guests, and employees
Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky, and wet.
Sufficient manual dexterity of hand in order to use knives and kitchen tools.
Ability to operate kitchen equipment including: steamer, deep fryer, ovens, broilers, and grills.
Display thorough knowledge of food handling and preparation techniques.
Inventory, Requisitions, food and labor cost controls skills
Ability to prepare a variety of cuisines, using skill and creativity.
All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel.
Adhere to through proper training and understanding of Clark County Health Code
Clear, concise written and verbal communication skills with management and staff
Ability to sell concepts and ideas to management, peers, and employees.
Demonstrate team building experience.
Demonstrate ability to lead by example.
Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests.
Ability to read emails, respond, and follow up on discussed topics properly.
Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls
Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks.
Utilize strong organizational skills.
Provide strong customer service orientation and skills.
Demonstrate excellent listening skills with Exceptional detail in follow-up.
Create courteous, friendly, professional work environment.
Utilize creative problem-solving skills using proper judgment an initiative.

Nice To Haves

Prefer Large Volume restaurant experience at 4-5-star level properties.
Culinary Degree or similar experience
ServSafe Food Managers Certification

Responsibilities

Support the chef’s, cooks, & kitchens with day-to-day operations throughout the 18+ hotel venues.
Work in conjunction with room chefs to properly prepare menu items, follow recipes, and maintain a consistent food program throughout the hotel.
Ensure proper receiving, storage (including temperature-setting), and rotation of food products throughout hotel.
Adhere to control procedures regarding food cost and quality of product we are receiving.
Provide guest satisfaction through outstanding guest service.
Write recipes, maintain inventory, and order supplies as needed.
Schedule appropriate number of staff needed for each day and week – maintaining Labor cost control.
Ensure department maintains requirements for area SNHD sanitation.
Report any equipment in need of repair to room chefs and the engineering department for service. Uses a proactive approach to follow-up that the equipment gets fixed and communication back to the chefs takes place.
Assists in restaurant openings with creation of recipes, equipment layouts, training manuals, station diagrams, prep lists, order guides, and essential administration material.
Assists in pop up venues for large conventions and covers business volume needs where it is most prevalent.
Ability to self-plan and create daily individual structure.
Assume control of designated area in the absence of the Room Chef.
Perform all day-to-day restaurant operations up to standard.
Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
Utilize a hands-on approach to training and developing kitchen staff.
Utilize experience training food prep employees.
Instill safety and sanitation habits and procedures in all employees.
Teach employees the importance of consistency in preparation and presentation.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
Consistently check prep work, station setup, line plating and quality.
Prep, stock, and rotate line to ensure ample supply of products is maintained.
Work closely with wait staff to exceed guest expectations.
Monitor level of workload and make staffing adjustments accordingly.
Build morale and spirit with a participative management style.
Instill a guest service attitude in all employees.
Training and developing employees with limited education/experience.
Supervise, discipline, coach and counseling, perform reviews for all associates.