Executive Chef

Westgate Resorts•Las Vegas, NV

12d•Onsite

About The Position

The Executive Chef oversees the daily operation of the Garde Manger, casual dining outlets, portable food stations, and the cold-food component of banquet events. The role monitors purchasing and inventory, ensures departmental policies and quality standards are followed, reviews staffing schedules, and supervises the garde manger sous chef and hourly team members. The Executive Chef also performs administrative work, including scheduling and analyzing information, and works closely with the Hotel Executive Chef to forecast, implement, and review financial goals and budgets. The position requires effective leadership, guest service, communication, organization, and judgment. Responsibilities include directing and developing staff, maintaining appropriate staffing and payroll levels, handling guest and employee concerns, supporting banquet and outlet operations, maintaining supplies, and providing accurate information and assistance to guests. The role also requires knowledge of beverage operations and the ability to use a moderately complex computer system and perform relevant cashiering tasks.

Requirements

At least 2 years of commercial food operations experience.
High school diploma or GED equivalent.
Ability to analyze data and draw conclusions from written and computer-generated materials, and to act independently.
Ability to handle customer complaints positively, listen empathetically, and provide proactive solutions.
Firm understanding of the Collective Bargaining Agreement and the process for resolving union team member concerns.
Effective verbal and written communication skills for directing 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 effectively to all levels of management and employees.
Ability to remain calm and alert during emergencies or periods of heavy hotel activity.
Ability to research situations, resolve complications and complaints, and make sound decisions based on experience and judgment.
Ability to organize and prioritize work, meet deadlines, work with minimal supervision and interruptions, and adapt to changing assignments.
Ability to address problems requiring initiative and good judgment.
Mathematical skills to analyze reports and assist with forecasts and budgets.
Ability to use a positive, clear speaking voice to answer questions and provide accurate information to guests and staff.
Cashiering skills to receive payments, make change, record or verify charges, and secure or balance a money bank.
Ability to access and enter information using a moderately complex computer system.
Social skills, patience, tact, and diplomacy to work with internal and external customers and resolve concerns.
Knowledge of beverage operations, including appropriate staffing levels, service equipment, and guest relations.
Ability to maintain attendance in conformance with standards and a neat, clean, well-groomed appearance.

Responsibilities

Monitor ordering to meet budgeted figures while maintaining product quality and appropriate inventory levels.
Implement, enforce, and improve departmental policies as needed.
Review staff schedules to ensure staffing matches business volume.
Oversee the 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, analyzing information, communicating with coworkers, and monitoring department procedures.
Work closely with the Hotel Executive Chef to forecast, implement, and review financial goals and budgets.
Assign and instruct staff, observe performance, encourage improvement, and exercise control over staff performance.
Monitor workload and adjust staffing as needed; schedule staff to maintain coverage while keeping payroll costs at forecast levels.
Supervise team members, including selection, training, counseling, and discipline when needed.
Handle guest complaints and inquiries, provide assistance and information, and support guest satisfaction within hotel guidelines.
Resolve employee or management concerns and provide accurate information about plans, policies, or procedures within guidelines.
Maintain inventory of supplies needed to perform job functions.
Use cashiering skills to receive payments, make change, record or verify charges, and secure or balance a money bank.
Maintain attendance and a neat, clean, and well-groomed appearance.