Chef de Cuisine Details

Chef de Cuisine

Westgate Resorts - Las Vegas, NV

Employment Type : Full-Time

Company Description

ABOUT WESTGATE RESORTS
Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there!

General Summary Of Duties:

Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food

according to hotel standard recipes. Create quality food products to ensure guest satisfaction.

Role and Responsibilities: (Includes but is not limited to the following)

• Assign specific duties to all staff for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality.
• Provide guest satisfaction through outstanding guest service.
• Write recipes, maintain inventory and order supplies as needed.
• Schedule appropriate number of staff needed for each day and week – maintaining Labor cost control.
• Ensure department maintains requirements for area sanitation.
• Reports any equipment in need of repair to chef and the engineering department for service.

Performance Requirements: (Knowledge, skills and abilities)

• Assume control of designated area in the absence of the Room Chef.
• Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees
• Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet.
• "CLEAN AS YOU GO" - Keep your kitchen neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
• Ability to maintain attendance and grooming in conformance with standards.
• Sufficient manual dexterity of hand in order to use knives and kitchen tools.
• Ability to operate kitchen equipment including: steamer, deep fryer, ovens, broilers, and grills.
• Utilize a hands-on approach to training and developing kitchen staff.
• Utilize experience training food prep employees.
• Ability to instill safety and sanitation habits and procedures in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Display thorough knowledge of food handling and preparation techniques.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check prep work, station set up, line plating and quality.
• Inventory, Requisitions, food and labor cost controls skills
• Ability to prepare a variety of cuisines, using skill and creativity.
• Prep, stock, and rotate line to ensure ample supply of products is maintained.
• Work closely with wait staff to exceed guest expectations.
• Prefer Large Volume restaurant experience at 4-5 star level properties.
• All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel.
• Adhere to through proper training and understanding of Clark County Health Code
• Clear, concise written and verbal communication skills with management and staff
• Ability to sell concepts and ideas to management, peers, and employees.
• Demonstrate team building experience.
• Monitor level of workload and make staffing adjustments accordingly
• Demonstrate ability to lead by example.
• Build morale and spirit with a participative management style.
• Instill a guest service attitude in all employees.
• Training and developing employees with limited education/experience.
• Supervise, discipline, coach and counseling, perform reviews for all associates.
• Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests.
• Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls
• Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks.
• Utilize strong organizational skills.
• Provide strong customer service orientation and skills.
• Demonstrate excellent listening skills with Exceptional detail in follow-up.
• Create courteous, friendly, professional work environment.
• Utilize creative problem solving skills using proper judgment an initiative.

  Experience Requirements:

  10 Years Management Experience

  Education Requirements:

  Culinary Degree or similar experience

All your information will be kept confidential according to EEO guidelines.