Sous Chef
Sous Chef
Posted on :
26-01-2025
Employer Active
1 Vacancy
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Job Description
General Summary Of Duties:
- Sous Chef will be covering and supporting outlets across the hotel as needed.
- Act with integrity honesty and knowledge that promote the culture values of Westgate Resorts.
- Ensure that all guests feel welcome and are given responsive professional gracious service at all times
- Maintains clean and organized workstations that are cohesive with the restaurants philosophy culture and standards of excellence.
- Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
- Operate within the restaurant on a daily basis with efficiency respect friendliness professionalism teamwork knowledge patience awareness compassion courtesy and initiative.
- Understand completely all programs procedures standards specifications guidelines and training programs.
- Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
- Represents the restaurant professionally through effective communication cooperation and relationships with all business partners.
Role and Responsibilities: (Includes but is not limited to the following)
- Understand completely all policies procedures standards specifications guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
- Assumes 100% responsibility for the quality and integrity of products served.
- Ensures that all products are received in correct unit count and condition. Ensures 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.
- Consolidates product and maintains order rotation and cleanliness of the walkin cooler.
- Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
- Assists in the management of all kitchen staff including prep and dishwashers.
- Participates in ordering menu development and recipe development.
- Documents 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.
- Reports 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 restaurants 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.
Qualifications :
Performance Requirements: (Knowledge skills and abilities)
Operational Management will be approximately 45% of this role and include but is not limited to the following:
- Menu innovation while adhering to outlet concept.
- Maintain consistent Westgate food quality standards.
- Monitor and improve consistency of food quality to enhance overall customer experience.
- Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
- Identify rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
- Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
- Identify best practices and determine quality and efficiency measures as benchmarks for own performance.
Finance Management will be approximately 10% of this role and include but is not limited to the following:
- Maintain budgeted food cost and actively monitor labor costs cost of goods and other expenses.
People Management will be approximately 45% of this role and include but is not limited to the following:
- Ensure direct reports conform to Westgate policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
- Lead the team to contribute to the organization by defining roles purpose responsibility accountabilities and monitor performance.
- Maintain consistency of performance across varying conditions to maintain trust and confidence.
- Maintain the Westgate values in conducting business.
- Mentor staff through ongoing on the job coaching and positive reinforcement.
- Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
- Encourage training for managers as part of their professional development and monitor the progress of participants.
- Involve all members of management in decision making process thereby giving the team a bigger picture prospective.
- Facilitate daily preshifts with back of house staff.
Job 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.
- Knowledge of and exposure to a union environment is preferred.
- Must have basic computer skills and knowledge in Microsoft Office is required.
EXPERIENCE 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.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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