Executive Sous Chef at Westgate Resorts

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jan, 26

Salary

0.0

Posted On

20 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Guest Service, Food Preparation, Training, Inventory Management, Recipe Development, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Leadership, Creativity, Attention to Detail

Industry

Hospitality

Description

Company Description Westgate Las Vegas Resort & Casino is a premier destination offering luxury accommodations, award-winning dining, and thrilling casino action just one block from the famous Las Vegas Strip. As part of Westgate Resorts, we provide unforgettable vacation experiences across the country, from the sandy beaches of Florida to the snow-capped mountains of Utah. A leader in the timeshare and hospitality industry, Westgate offers affordable and diverse getaway options for every family and every budget. Whether guests seek high-energy entertainment in Las Vegas or a relaxing retreat at one of our other premier destinations, we deliver exceptional service and lasting memories. Job Description This position will assist in overseeing the operation ownership of Benihana, Rikki Tiki Sushi & Silk Road Asian Bistro. Supervise and participate with all specialty room kitchen personnel to store, organize, prepare, cook, and present food, according to hotel and Benihana Corporation standard recipes. This includes the show experience and adhering to Benihana standards. Create quality food products to ensure guest satisfaction and safety. Refine processes and systems for efficiency and guest service. Role and Responsibilities: (Includes but is not limited to the following) Assign specific duties to all staff for efficient operation of kitchen(s). Train and supervise kitchen staff in the proper preparation of menu items and Benihana show. 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 & cost recipes, maintain inventory, and order supplies as needed. Ensure recipes are being used by the team members to produce consistent products for our guests. Schedule appropriate number of staff needed for each day and week in line with hotel occupancy and projected guest counts– 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. Has a forward-thinking approach in the business and plans accordingly for large volume related to guests either a la carte or BEO events. This includes set up of equipment, food preparation, and logistics of flow. Must be trained to work the Teppan grill and know all aspect of the Benihana show. Oversee restaurant openings of new concepts, design & development, menu building, and training. Qualifications Performance Requirements: (Knowledge, skills and abilities) 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, 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 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. Additional Information Experience Requirements: Must have at least 2 years prior experience in Asian restaurants, preferably Japanese and Chinese. Knowledge in teppan cooking is required. 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

Responsibilities

Assist in overseeing the operation of multiple restaurants, ensuring food quality and guest satisfaction. Train and supervise kitchen staff while maintaining inventory and adhering to food safety standards.