Chef de Cuisine

Westgate Resorts•Las Vegas, NV

1d•Onsite

About The Position

The Chef de Cuisine supervises and participates in the work of specialty-room kitchen personnel to prepare, cook, and present food according to hotel standard recipes. The role creates quality food products to ensure guest satisfaction and oversees kitchen operations, including staff assignments and development, food handling and storage, inventory and ordering, food and labor cost controls, sanitation, and consistent food quality and presentation. The position requires a hands-on approach to kitchen work and staff training, strong organization and time management, and the ability to maintain a courteous, professional environment focused on guest service. The Chef de Cuisine works with wait staff and hotel engineering as needed and ensures kitchen staff follow food safety, sanitation, and safety requirements.

Requirements

Ability to read, write, speak, and understand English well enough to follow management, guest, and employee instructions and communicate clearly in writing and verbally.
Ability to work in varying hot, normal, and cold temperatures and in hot, noisy, smoky, or wet conditions.
Manual dexterity to use knives and kitchen tools.
Ability to operate kitchen equipment, including steamers, deep fryers, ovens, broilers, and grills.
Thorough knowledge of food handling and preparation techniques.
Ability to prepare a variety of cuisines using skill and creativity.
Knowledge and skills in inventory, requisitions, and food and labor cost controls.
Ability to read, write, and use math for recipes, measurements, and food requests.
Understanding of computers for recipe cards, recipe books, ordering procedures, and controls.
Strong organizational and time-management skills, with a hands-on approach to assisting staff.
Strong customer-service orientation and skills.
Clear, concise written and verbal communication with management and staff.
Excellent listening skills and attention to detail in follow-up.
Ability to sell concepts and ideas to management, peers, and employees.
Team-building experience and ability to lead by example and build morale.
Ability to instill safety and sanitation practices in employees.
Ability to train and develop employees with limited education or experience.
Ability to supervise, discipline, coach, counsel, and review associates.
Ability to create a courteous, friendly, professional work environment and use sound judgment, initiative, and creative problem-solving.
Ability to maintain attendance and grooming in conformance with standards.

Nice To Haves

Large-volume restaurant experience at four- or five-star properties is preferred.

Responsibilities

Assign duties to kitchen staff to support efficient kitchen operations.
Train and supervise kitchen staff in the proper preparation of menu items, including food preparation employees.
Ensure proper receiving, storage, temperature settings, and rotation of food products.
Follow procedures for controlling food cost and quality.
Provide guest satisfaction through outstanding guest service.
Write recipes, maintain inventory, and order supplies as needed.
Schedule the appropriate number of staff for each day and week while controlling labor costs.
Ensure the department meets area sanitation requirements and maintain an orderly kitchen using clean-as-you-go practices.
Report equipment needing repair to the chef and engineering department.
Instill safety and sanitation habits and procedures in employees, including adherence to Clark County Health Code requirements and safe use of products and processes.
Teach consistency in food preparation and presentation; maintain quality, portion control, and plate presentation.
Check prep work, station setup, line plating, and food quality consistently.
Prepare a variety of cuisines and ensure the line is prepped, stocked, and rotated to maintain adequate product supply.
Work closely with wait staff to exceed guest expectations.
Monitor workload and adjust staffing as needed.
Supervise, discipline, coach, counsel, and conduct reviews for associates.
Build team morale and spirit through a participative management style, lead by example, and foster a guest-service attitude.
Use recipe cards and books, ordering procedures, and controls; apply math skills to recipes, measurements, and food requests.
Assist staff hands-on to complete tasks and use creative problem-solving, sound judgment, and initiative.
Maintain attendance and grooming in accordance with standards.