Executive Chef (Gardemanger)

Westgate Resorts•Las Vegas, NV

15d

About The Position

The Executive Chef (Gardemanger) oversees the daily operation of the Garde Manger, casual dining outlets, portable food stations, and cold-food banquet events. The role monitors ordering and inventory to meet budget targets without compromising product quality, ensures departmental policies are implemented and improved, and reviews staff schedules to match business volume. The chef oversees the garde manger sous chef and hourly team members, ensuring orders and event food meet quality and service standards. The position includes office and administrative work such as scheduling, analyzing information, communicating with coworkers, and monitoring procedures across the assigned venues. Working closely with the Hotel Executive Chef, the role forecasts, implements, and reviews financial goals and budgets. The chef also supervises staff, maintains inventory, responds to guest concerns, and helps ensure guest satisfaction and effective department operations.

Requirements

At least 2 years of commercial food operations experience.
High school diploma or GED equivalent.
Ability to analyze data and written or computer-generated materials and draw conclusions independently.
Ability to handle customer complaints and concerns in a friendly, positive, empathetic, and solution-oriented manner.
Firm understanding of the Collective Bargaining Agreement and the process for resolving union team member concerns.
Effective verbal and written communication skills to provide clear direction to management and hourly team members.
Ability to read, write, speak, and understand English clearly to document information, follow instructions, and provide direction.
Ability to relate to all levels of management and employees verbally and in writing.
Ability to remain calm and alert during emergencies or periods of heavy hotel activity.
Ability to organize and prioritize work, meet deadlines, work with minimal supervision and interruptions, and adapt to changing assignments and unusual situations.
Ability to exercise judgment and control over staff performance and handle problems requiring initiative.
Mathematical skills to analyze reports and assist with forecasts and budgets.
Cashiering skills to receive and make change, record and verify charges, and secure and balance a money bank.
Ability to access and input information using a moderately complex computer system.
Strong interpersonal skills to listen and respond to guest, employee, and management inquiries and concerns with patience, tact, diplomacy, and accurate information.
Knowledge of beverage operations, including appropriate staffing levels, service equipment, and guest relations.
Ability to maintain attendance and a neat, clean, and well-groomed appearance in accordance with standards.

Responsibilities

Monitor ordering to meet budgeted targets while maintaining product quality and appropriate inventory levels.
Implement, enforce, and improve departmental policies as needed.
Review prepared staff schedules to ensure staffing aligns with business volume and payroll forecasts.
Oversee the work performance of the garde manger sous chef and hourly team members.
Oversee banquet events, garde manger orders for outlets, and portable food stations to ensure product quality and standards.
Perform office work, including scheduling, information analysis, communication, and monitoring procedures across assigned venues.
Work with the Hotel Executive Chef to forecast, implement, and review financial goals and budgets.
Assign and instruct staff, observe performance, encourage improvement, and adjust staffing to workload and business needs.
Supervise team members, including selection, training, counseling, and discipline when needed.
Resolve guest complaints and concerns by researching the situation and providing effective solutions.
Respond to guest inquiries and provide assistance, direction, and accurate information within hotel guidelines.
Maintain inventory of supplies needed to perform job functions.
Maintain appropriate staff coverage while controlling payroll costs to forecast levels.
Use cashiering skills to receive payments, make change, record and verify charges, and secure or balance a money bank.
Maintain attendance and a neat, clean, and well-groomed appearance in accordance with standards.