Sous Chef

As a Sous Chef, you’ll play a key leadership role in our culinary operations, helping oversee daily kitchen operations while ensuring exceptional food quality, consistency, safety, and guest service. Working alongside culinary leadership, you’ll lead and develop Team Members, support menu and service execution, and help maintain an organized, efficient kitchen in a fast-paced, high-volume resort environment.

In this role, you’ll demonstrate Westgate’s core values of Passion, Integrity, and Work Ethic while creating memorable dining experiences for our guests.

What You’ll Do as a Sous Chef:

• Oversee day-to-day culinary operations for assigned kitchens, outlets, banquet functions, and service periods to ensure efficient and consistent food production.
• Supervise, train, coach, and develop culinary Team Members while providing clear direction and maintaining high performance standards.
• Ensure food is prepared, cooked, portioned, plated, and presented according to established recipes, quality standards, portion guidelines, and brand expectations.
• Support menu execution, production planning, daily specials, banquet functions, and service preparation while performing hands-on cooking and plating as business needs require.
• Maintain compliance with food safety, sanitation, HACCP, health department, labeling, storage, temperature, cleanliness, and workplace safety standards.
• Assist with inventory, ordering, receiving, product rotation, food cost control, labor management, waste reduction, and the proper use of kitchen supplies and equipment.
• Support scheduling, staffing, interviewing, onboarding, performance feedback, and Team Member development in partnership with culinary leadership and Human Resources.
• Respond professionally and promptly to guest concerns, dietary requests, food quality concerns, and operational challenges.
• Lead by example by demonstrating professionalism, urgency, organization, teamwork, cleanliness, and consistent adherence to company and department standards.
• Perform other duties as assigned.

What You’ll Bring as a Sous Chef:

• 5 years of culinary management experience in a high-volume restaurant, resort, hotel, banquet, or similar hospitality environment.
• Proven ability to lead, coach, train, and develop culinary teams.
• Experience supporting large events, banquets, or high-volume food production.
• Strong knowledge of cooking techniques, food preparation, plating, food safety, sanitation, and kitchen operations.
• Knowledge of inventory, ordering, food and labor cost control, product rotation, and waste reduction.
• Strong communication, organization, and problem-solving skills with the ability to thrive in a fast-paced kitchen.