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!

About Westgate Vacation Villas & Town Center Resort
Westgate Vacation Villas & Town Center Resort, which boasts more than 3,000 accommodations, offers you a great opportunity to meet and share stories with guests who arrive from around the world to enjoy Central Florida’s world-famous theme parks and attractions. Enjoy the surroundings and excitement that our world-class resort offers such as 14 heated outdoor pools, 14 hot tubs and the state-of-the-art Ship Wreck Island Water Park.

Summary

To ensure objectives are met in the kitchen department, future goals are set. Responsible for defining and enforcing internal & external customer service and product standards. Directly impacts the overall budget with emphasis on food and payroll cost controls. Responsible for daily operations by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Assists in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet.
• Develop and implement training programs which support increased profitability, safety and security.
• Analyzes F&B department monthly P&L statements (food related areas), executes corrective action plans as necessary.
• Creates customized catering menus for potential clients, participates in sales presentation.
• Administer a proactive department labor analysis program.
• Establish/maintain par level food inventories of all F&B areas within department guidelines.
• Ensure compliance’s to food product ordering, receiving and inventory control, (all F&B areas) within company/department procedures.
• Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets as it relates to “food products/service”.
• Prepare and adjust kitchen manager/supervisor schedules to ensure presence of management/supervisory 
• Conduct inspections of all food storage/service/areas for conformance to Governments and Company safety, security and sanitation requirements.
• Approve all back of the house restaurant/pizza/banquet outlets department weekly staff schedules upon evaluation of “staff to sales “standards.
• Coordinate staff formal training classes and monthly department meetings.
• Conduct formal performance evaluation of direct report subordinates.
• Participate in company monthly Goals & Measurements Program.
• Maintains current and accurate standard operating procedural manuals 
• Ensures a contingency plan is in place for back of house regarding POS system downtime for all outlets.
• Responsible for providing Excellent Service to owners and guests alike.
• Ensures adherence to beverage controls per company and department policies.
• Maintains current menu item recipes and ensures adherence to same.
• Responds to guest inquiries, complaints in a professional and urgent manner.
• Submits accurate related costs to department transfer requisitions.
• Costs out new concepts/venues to analyze profitability.
• Approves invoices per company policy.
• Ensures adherence to all defined department/company standard operating procedures within department
• Prepares/maintains accurate and complete monthly department reports per company-department requirements.
• Conforms to all F&B product item purchasing specifications per company/department policies.
• Maintains accurate outlet analytical information throughout the year to support budget planning.
• Implements department action plans as directed.
• Attends and participates in required department manager meetings
• Evaluates individual staff customer service quality levels daily.
• Supports/embraces company service philosophy and standards.
• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking method and application as part of ongoing training.
• Cooks and carves meats and prepares dishes, such as sauces and/or expedites food line, during rush periods and for banquets, social functions and a la carte dining.

Supervisory Responsibilities 

Manages all outlet leaders, chefs and front of house, who supervise kitchens, retail outlets, bakery and receiving staff. Also directly supervises all non-supervisory employees in the same areas. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/Experience

Culinary university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read, analyze and interpret common scientific and technical journals, financial reports, legal documents, general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write speeches, articles for publication, reports business correspondence, and procedure manuals that conform to prescribed style and format. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public. Ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety if instructions furnished in written, oral, diagram or schedule form.

Certificates, Licenses, Registrations

Food Handlers Certification required within 30 days of Hire, must be maintained on a current/valid status. Must successfully attend Company Mandatory Training programs.

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  

While performing the duties of this job, the team member is regularly required to talk or hear, stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear.  The team member is occasionally required to sit and taste or smell. The team member frequently is required to climb or balance.  The team member must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus. 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold, extreme heat, risk of electrical shock and vibration. The noise level in the work environment is usually moderate.

Why Westgate?

• Comprehensive health benefits – medical, dental and vision
• Paid Time Off (PTO) – vacation, sick, and personal
• Paid Holidays
• 401K with generous company match
• Get access to your pay as you need it with our Daily Pay benefit
• Family benefits including pregnancy, and parental leave and adoption assistance
• Wellness Programs
• Flexible Spending Accounts
• Tuition Assistance
• Military Leave
• Employee Assistance Program (EAP)
• Life, Disability, Accident, Critical Illness & Hospital Insurance
• Pet Insurance
• Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.) 
• Advancement & development opportunities
• Community Involvement Programs

Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email [email protected] with the job title and the location of the position for which you are applying.