Sous Chef

What You'll Do as a Sous Chef:As a Sous Chef at Westgate Resorts Southern Comfort Restaurant you play a key leadership role in the resort’s culinary operations, food quality execution, team supervision, safety compliance, sanitation standards, and operational consistency across assigned outlets, kitchens, and service periods. This position is responsible for leading culinary Team Members, ensuring food is prepared and presented according to established standards, supporting menu execution, maintaining proper food handling procedures, and assisting with training, scheduling, inventory, ordering, and performance management. The Sous Chef serves as a working kitchen leader, balancing hands-on food production with supervisory and administrative responsibilities in a fast-paced, high-volume resort environment. You will demonstrate Westgate’s core values of Passion, Integrity, and Work Ethic in every interaction with guests and team members.Oversees the day-to-day culinary operations of assigned kitchens, outlets, banquet areas, or service periods to ensure efficient and consistent food production.Supervises, trains, coaches, and provides direction to Junior Sous Chefs, cooks, prep cooks, and other assigned culinary Team Members.Ensures food is prepared, cooked, portioned, plated, and presented according to established recipes, quality standards, portion guidelines, and brand expectations.Assists with menu planning, recipe execution, production planning, daily specials, banquet needs, and service preparation as directed by culinary leadership.Maintains compliance with food safety, sanitation, HACCP, health department, safety, security, labeling, storage, temperature, and cleanliness standards.Assists with inventory, ordering, receiving, product rotation, food cost control, waste reduction, and proper use of kitchen supplies and equipment.Maintains budgeted food cost and actively monitors labor costs, cost of goods, and other expenses.Responds to guest concerns, dietary requests, food quality issues, and service challenges in a professional and timely manner, escalating matters when necessary.Supports scheduling, staffing needs, interviewing, onboarding, performance feedback, corrective action, and performance appraisals in partnership with culinary leadership and Human Resources.Leads by example by maintaining professionalism, urgency, organization, cleanliness, teamwork, and adherence to company policies and department standards.Performs hands-on cooking, preparation, plating, carving, garnishing, and other culinary duties as needed to support business levels and operational needs.Other duties as assigned.