Quick Service Sous Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Employee wellness programs

Job Description

Westgate Las Vegas Resort & Casino is a premier hospitality and entertainment destination located adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip. This iconic resort offers a vibrant and dynamic atmosphere featuring a lively casino that boasts the world’s largest Race & Sports Book, alongside an impressive array of restaurants, nightlife venues, and live entertainment options. The resort is conveniently accessible via the Las Vegas Monorail station located onsite, allowing guests easy access to the Strip and surrounding attractions. As part of the larger Westgate Resorts family, which has earned recognition by U.S. News as one of the Best Companies to Work For, Westgate Las Vegas fosters a culture committed to excellence, memorable guest experiences, and ongoing professional development across its more than 60 properties nationwide.

The role available at Westgate Las Vegas Resort & Casino is a pivotal culinary management position charged with maintaining the highest standards of food quality, kitchen operations, and team leadership within the resort's restaurants. This position requires a comprehensive understanding of culinary arts combined with hands-on operational management to ensure seamless daily kitchen functions. Responsibilities include overseeing product quality and integrity, managing deliveries and inventory, collaborating with staff for production efficiency, and contributing to menu innovation and development. The role demands leadership in mentoring kitchen and prep staff, enforcing strict hygiene and safety protocols, and maintaining an environment that aligns with the resort's philosophy and standards of excellence.

Candidates will be responsible for upholding Westgate’s values through integrity, honesty, and professionalism while providing gracious and responsive service to guests. This management role involves active participation in finance management by monitoring food and labor costs and supporting budget adherence. Additionally, the position focuses heavily on people management, underscoring the importance of staff development, performance monitoring, and fostering a collaborative workplace culture. The ideal candidate will demonstrate strong communication skills and a capacity to remain composed under pressure, ensuring that operational challenges are met with sound judgment and problem-solving acumen.

Westgate Las Vegas Resort & Casino values innovation, consistency, and a commitment to safe and effective workplace practices. Professionals joining this team can expect an opportunity to grow their culinary careers in a renowned resort environment while contributing to exceptional dining experiences that enhance guest satisfaction. This role is also perfect for individuals passionate about creative culinary presentation and research, as the management team encourages continuous learning and menu evolution. Westgate Resorts ensures equal employment opportunities to all qualified applicants, emphasizing a diverse and inclusive workplace. This is a full-time position offering a challenging yet rewarding work atmosphere where your skills and dedication directly impact the success of a world-class resort.

Job Requirements

Must have minimum 5 years culinary management experience in a similar role
Must obtain and maintain required licensing or active work cards including Food Manager Certification
Ability to communicate professionally
Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy
Ability to work well under pressure, remain calm, and resolve problems with good judgment
Ability to prioritize, organize, and follow through to meet deadlines and production schedules
Must demonstrate creative and artistic approaches to plating and product research
Ability to lead and direct staff
Must work well in team environment and assist in all operation phases
Knowledge of union environment preferred
Basic computer skills and Microsoft Office knowledge required

Job Qualifications

Minimum of 5 years culinary management experience in a similar role
Ability to communicate professionally
Ability to maintain high quality standards with attention to detail, creativity, speed, and accuracy
Ability to work under pressure with sound judgment and clear thinking
Demonstrated ability to lead and direct staff
Knowledge of union environments preferred
Basic computer skills with proficiency in Microsoft Office
Diploma from a certified culinary academy preferred

Job Duties

Act with integrity, honesty and knowledge that promote the culture and values of Westgate Resorts
Ensure all guests feel welcome and receive responsive, professional, gracious service
Maintain clean and organized workstations consistent with restaurant philosophy and standards
Identify areas for staff and restaurant improvement and provide positive solutions
Operate efficiently and professionally with teamwork, knowledge, patience, and initiative
Fully understand all programs, procedures, standards, guidelines, and training
Represent the restaurant professionally through effective communication and cooperation
Ensure quality and integrity of products served
Oversee deliveries to ensure correct count and condition
Collaborate with staff to complete mise-en-place production timely
Perform production tasks including butchering, charcuterie, braises, stocks, and marinades
Maintain order, rotation, and cleanliness of walk-in cooler
Assist in station setup and breakdown during shift changes
Manage kitchen staff including prep and dishwashers
Participate in ordering, menu and recipe development
Document new kitchen recipes in standard corporate format
Maintain a hygienic and safe work environment
Attend scheduled meetings and contribute ideas
Maintain restaurant equipment per safety and preventive maintenance programs
Conduct End of Month Inventory
Work lunch and/or dinner service while supervising production needs