Sous Chef (Edge Steakhouse)

Westgate Resorts•Las Vegas, NV

7h•Onsite

About The Position

The Sous Chef will be covering and supporting outlets across the hotel as needed. This role requires acting with integrity, honesty, and knowledge that promotes the culture and values of Westgate Resorts. The Sous Chef will ensure that all guests feel welcome and are given responsive, professional, gracious service at all times. Maintaining clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence is crucial. The Sous Chef will recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. This role operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. The Sous Chef must understand completely all programs, procedures, standards, specifications, guidelines, and training programs, as well as the philosophy of management and owner, displaying consistent attention to detail and follow-through of all restaurant policies. The Sous Chef represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners.

Requirements

Must have a minimum of 5 years of culinary management experience in a similar role.
Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
Ability to communicate in a professional manner.
Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
Must possess the ability to prioritize, organize and follow through to meet deadlines and production schedules.
Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
Must also demonstrate the ability to direct and lead staff.
Must be able to work well with a team and be willing to assist in all phases of the operation.
Must have basic computer skills and knowledge in Microsoft Office is required.

Nice To Haves

Knowledge of and exposure to a union environment is preferred.

Responsibilities

Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
Assume 100% responsibility for the quality and integrity of products served.
Ensure that all products are received in correct unit, count and condition. Ensure deliveries are performed in accordance with restaurant receiving policies and procedures.
Collaborate with all staff to ensure timely completion of production in compliance with restaurant standards.
Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
Consolidate product and maintain order, rotation, and cleanliness of the walk-in cooler.
Assist cooks with the set up and break down of stations so that shift changes happen in a timely manner.
Assist in the management of all kitchen staff, including prep and dishwashers.
Participate in ordering, menu development and recipe development.
Document new kitchen recipes in standard corporate format.
Work as a member of the team to ensure success in all stations and areas of the restaurant.
Fill in where needed on stations to ensure that service standards and efficient operations are met.
Always maintain a hygienic and safe working environment.
Report to work punctually and assist in the event of an emergency outlined within restaurant standards.
Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs.
Responsible for End of Month Inventory.
Be able to work lunch and/or dinner service while supervising daily production needs.