What are the responsibilities and job description for the Sous Chef Exempt position at The Westgate Hotel?
The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring exceptional food quality, presentation, and consistency in accordance with The Westgate Hotel’s standards. This role provides leadership to the kitchen team, manages menu development, controls food and labor costs, and maintains the highest standards of sanitation and safety. The Chef de Cuisine works closely with the Food & Beverage leadership team to deliver an outstanding dining experience for guests.
Responsibilities:
- Lead and manage all kitchen operations, including menu planning, food preparation, and service execution.
- Develop and implement seasonal menus and specials in collaboration with the Restaurant Manager.
- Maintain the highest standards of food quality, presentation, and consistency across all outlets.
- Monitor inventory levels, order supplies, and manage vendor relationships to ensure cost-effective purchasing.
- Control food and labor costs through effective scheduling, waste reduction, and portion control.
- Train, mentor, and evaluate culinary team members to ensure professional growth and compliance with company standards.
- Ensure compliance with health, safety, and sanitation regulations at all times.
- Collaborate with other department leaders to coordinate events, banquets, and special functions.
- Address and resolve guest concerns promptly and professionally.
- Maintain a positive and professional work environment that fosters teamwork and respect.
Qualifications:
- Minimum 5 years of progressive culinary leadership experience, preferably in a luxury hotel or fine dining environment.
- Proven experience managing large kitchen teams and multiple outlets.
- Strong knowledge of culinary techniques, food trends, and menu development.
- Excellent leadership, communication, and organizational skills.
- Ability to work in a fast-paced environment while maintaining attention to detail.
- Strong financial acumen with experience managing food and labor budgets.
- Bilingual in English and Spanish required.
Physical Demands:
- Ability to stand, walk, and work in a hot environment for extended periods.
- Ability to lift and carry up to 50 lbs.
Salary : $72,000 - $80,000