Sous Chef (Sid's)
Sous Chef (Sid's)
Posted on :
14-05-2025
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1 Vacancy
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Job Description
Salary Range: $60000 $65000
General Summary Of Duties:
- Sous Chef will be covering and supporting outlets across the hotel as needed with a focus on Sids (our Cafe).
- 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 work stations 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 the all business partners.
- Understand completely all policies procedures standards specifications guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
- Responsible for production work to benefit the restaurant: Butchering Charcuterie Braises Stocks and Marinades.
- Assists in the management of all kitchen staff including prep and dishwashers.
- Participates in ordering menu development and recipe development.
- Responsible for End of Month Inventory.
- Facilitate daily preshifts with back of house staff.
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 in order 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.
Additional Information :
Job Requirements
- Must have a minimum of 3 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 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 in order 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.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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