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!

Assists Chef, Executive Sous Chef and/or Sous Chef in overseeing the daily operations of the kitchen staff. Ensures quality of products used to prepare menu items and ensures proper storage of all products. Maintain consistency and adequate food level according to business demands. Ensures proper presentation and plating of food served to the guests. Communicate the need of team members and department via Sous Chef for optimal department operation.

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

• Assists Sous Chef in preparation of food for service.
• Assists Sous Chef in coordination of menu execution and product placement.
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Leads, directs and coordinates cooks and runners in day-to-day duties.
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Delegate tasks to other job classifications as instructed by chefs
• Prepares all food items in accordance with standard recipes or as otherwise directed by supervisor to ensure consistency of product.
• Checks and controls proper storage of products to ensure maintenance of quality products.
• Monitor and keep all refrigeration, storage and other equipment in clean, working condition.
• Visually inspect and select quality fruits, vegetables, meats and other food products to ensure quality ingredients are used in preparation of menu items.
• Clean as you go, keep your work station neat and orderly and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
• Perform other job-related duties as requested.
• Provide outstanding guest service to all internal and external guests Job Specifications

• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef

Typical physical / mental demands

• Regularly walk, bend, stand or stoop.

• Ability to stand or walk 90% of the shift.

• Ability to grasp, bend, lift and carry.

• Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.

• Ability to lift 50 lbs. up to 4 feet several times per shift.

• Ability to move or push goods of up to 300 lbs. utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack or other device.

• Use tools or equipment requiring a high degree of dexterity.

Typical Working Condition:

• Walk, stand, crouch or run on narrow, slippery or erratically moving surfaces.

• Work for sustained periods of time maintaining concentrated attention to detail.

• Need to distinguish between shades of color.

• Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet.

Experience  Requirements

• Two (2) years of experience in high-volume Restaurant
• Experience working in a similar resort setting

Education Requirements

• High school diploma and equivalent
• One (1) year of related experience
• Work varied shifts, to include weekend and holidays

Desirables:

• Formal culinary training

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