Sous Chef

Westgate Resorts•River Ranch, FL

12d•Onsite

About The Position

Be part of our signature Westgate River Ranch restaurant located in the main lobby lodge. Cattle company offer the freshest cuts of beef, along with southern-style entrees with a classic twist. Cattle company also offers an expansive wine & cocktail menu. If you have passion for grilling and modern American food, Cattle Company is the place for you.

Requirements

High school diploma or general education degree GED.
The Team Member must regularly lift and/or move up to 50 pounds.
3-5 years related experience and/or training; or equivalent combination of education and experience.
Westgate Resorts is a smoke and tobacco-free workplace. Except where prohibited by law, applicants who smoke or use tobacco products will not be considered for positions at Westgate.
Required to pass a background check, drug test, and prove eligibility to work in the United States

Responsibilities

Assume all Executive Chef responsibilities in his/her absence.
Assists with menu design & development.
Assist in the establishment and maintenance of the inventories of all F&B areas within department guidelines.
Ensure compliance to food product ordering, receiving and inventory control.
Prepare and adjust kitchen schedules to ensure presence of management / supervisory staff on each shift with objective to meet customer service standards.
Conduct inspections of all food storage and service areas for conformance with Government / Company safety, security and sanitation requirements.
Maintains current and accurate standard operating procedural manuals to include: menu item preparation and specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.
Responds to guest inquires and complaints in a professional and urgent manner.
Maintains accurate outlet analytical information throughout the year to support budgeting planning.
Attends and participates in required department manager meetings
Directs and observes workers engaged in preparing, portioning and garnishing foods to ensure methods of cooking and garnishing portions are as prescribed.
Cooks and carves meats and prepares dishes during rush periods and for banquets, social functions and a la carte dining.
Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.
Responsibilities include interviewing, hiring, and training back of the house team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Benefits

Comprehensive health benefits – medical, dental and vision
Paid Time Off (PTO) – vacation, sick, and personal
Paid Holidays
401K with generous company match
Get access to your pay as you need it with our Daily Pay benefit
Family benefits including pregnancy, and parental leave and adoption assistance
Wellness Programs
Flexible Spending Accounts
Tuition Assistance
Military Leave
Employee Assistance Program (EAP)
Life, Disability, Accident, Critical Illness & Hospital Insurance
Pet Insurance
Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.)
Advancement & development opportunities
Community Involvement Programs