Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Adjacent to the Las Vegas Convention Center and just one block from the iconic Las Vegas Strip, Westgate Las Vegas Resort & Casino stands as a renowned destination known for its exciting and dynamic hospitality environment. This legendary resort offers guests a full spectrum of entertainment and luxury amenities, including the world’s largest Race & Sports Book, a variety of exceptional restaurants, vibrant nightlife venues, and live entertainment. With convenient access to the Las Vegas Monorail right onsite, visitors enjoy seamless connections to the best the city has to offer. Westgate Las Vegas Resort & Casino is part of Westgate Resorts, a company celebrated by U.S. News as one of the Best Companies to Work For, reflecting a commitment not only to guest satisfaction but also to employee growth, development, and workplace excellence across over 60 resorts nationwide.
This role of Sous Chef at Westgate Las Vegas Resort & Casino is designed for culinary professionals who thrive in a fast-paced and highly rewarding environment. The position involves supporting and covering multiple outlets across the hotel as needed, ensuring the highest quality food standards, and fostering a welcoming atmosphere for all guests through professional and gracious service. The sous chef will play a critical part in maintaining clean, organized workstations that embody the restaurant's culture and standards of excellence. They will be expected to demonstrate strong leadership skills by identifying areas for improvement, proposing constructive solutions, and operating daily with efficiency, respect, and teamwork. The candidate must fully understand the restaurant and management philosophy, follow all established policies and procedures, and represent the establishment professionally through effective communication and collaboration with business partners.
Key responsibilities include complete oversight of food quality and integrity, ensuring products are received and managed correctly, and collaborating with all staff members to achieve timely and compliant production. The sous chef will oversee vital culinary processes such as butchering, charcuterie, braising, stocks, and marinades, and will maintain order and cleanliness throughout kitchen storage areas. This role requires hands-on involvement in station setup, shift transitions, and kitchen staff management, dovetailing with responsibilities in ordering, menu and recipe development, and corporate documentation. The sous chef is instrumental in maintaining a hygienic and safe working environment, attending mandatory meetings, and ensuring the maintenance of kitchen equipment. Additionally, the position demands participation in inventory control, flexible work hours including lunch and dinner services, and the willingness to support all kitchen operations as a proactive team member.
The successful candidate will be expected to balance operational management, financial oversight, and people leadership effectively. Approximately 45% of the role focuses on operational management, including menu innovation aligned with the outlet concept, maintaining food quality, ensuring workplace safety, and fostering team participation in decision-making processes. About 10% of the role involves finance management like monitoring budgets related to food cost, labor, and other expenses. The remaining 45% of the position is people management, involving oversight of staff adherence to policies, performance monitoring, mentoring, recognizing employee achievements, encouraging professional training, and involving management teams in organizational decisions.
Candidates must have a minimum of five years culinary management experience in a similar capacity and be able to obtain and maintain necessary licensing, such as a Food Manager Certification. Professional communication, high standards of quality with attention to detail and creativity, the ability to work well under pressure, sound judgment, prioritization, and organizational skills are essential. A demonstrated capacity to inspire and lead a team, work cooperatively, and adapt to a union work environment is preferred. Basic computer skills and proficiency in Microsoft Office are required to support this multifaceted role. Westgate Resorts is an Equal Employment Opportunity employer dedicated to inclusive hiring practices and offers reasonable accommodations to applicants with disabilities upon request. This comprehensive opportunity at Westgate Las Vegas Resort & Casino promises a stimulating culinary career in an outstanding hospitality setting dedicated to excellence and employee development.
This role of Sous Chef at Westgate Las Vegas Resort & Casino is designed for culinary professionals who thrive in a fast-paced and highly rewarding environment. The position involves supporting and covering multiple outlets across the hotel as needed, ensuring the highest quality food standards, and fostering a welcoming atmosphere for all guests through professional and gracious service. The sous chef will play a critical part in maintaining clean, organized workstations that embody the restaurant's culture and standards of excellence. They will be expected to demonstrate strong leadership skills by identifying areas for improvement, proposing constructive solutions, and operating daily with efficiency, respect, and teamwork. The candidate must fully understand the restaurant and management philosophy, follow all established policies and procedures, and represent the establishment professionally through effective communication and collaboration with business partners.
Key responsibilities include complete oversight of food quality and integrity, ensuring products are received and managed correctly, and collaborating with all staff members to achieve timely and compliant production. The sous chef will oversee vital culinary processes such as butchering, charcuterie, braising, stocks, and marinades, and will maintain order and cleanliness throughout kitchen storage areas. This role requires hands-on involvement in station setup, shift transitions, and kitchen staff management, dovetailing with responsibilities in ordering, menu and recipe development, and corporate documentation. The sous chef is instrumental in maintaining a hygienic and safe working environment, attending mandatory meetings, and ensuring the maintenance of kitchen equipment. Additionally, the position demands participation in inventory control, flexible work hours including lunch and dinner services, and the willingness to support all kitchen operations as a proactive team member.
The successful candidate will be expected to balance operational management, financial oversight, and people leadership effectively. Approximately 45% of the role focuses on operational management, including menu innovation aligned with the outlet concept, maintaining food quality, ensuring workplace safety, and fostering team participation in decision-making processes. About 10% of the role involves finance management like monitoring budgets related to food cost, labor, and other expenses. The remaining 45% of the position is people management, involving oversight of staff adherence to policies, performance monitoring, mentoring, recognizing employee achievements, encouraging professional training, and involving management teams in organizational decisions.
Candidates must have a minimum of five years culinary management experience in a similar capacity and be able to obtain and maintain necessary licensing, such as a Food Manager Certification. Professional communication, high standards of quality with attention to detail and creativity, the ability to work well under pressure, sound judgment, prioritization, and organizational skills are essential. A demonstrated capacity to inspire and lead a team, work cooperatively, and adapt to a union work environment is preferred. Basic computer skills and proficiency in Microsoft Office are required to support this multifaceted role. Westgate Resorts is an Equal Employment Opportunity employer dedicated to inclusive hiring practices and offers reasonable accommodations to applicants with disabilities upon request. This comprehensive opportunity at Westgate Las Vegas Resort & Casino promises a stimulating culinary career in an outstanding hospitality setting dedicated to excellence and employee development.
Job Requirements
- Must have a minimum of 5 years of culinary management experience in a similar role
- Must be able to obtain and maintain any licensing or active work cards required including Food Manager Certification
- Ability to communicate in a professional manner
- 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 using good judgment
- Must possess the ability to prioritize, organize and follow through to meet deadlines and production schedules
- Must demonstrate creative and artistic approaches to plate presentations and research new products regularly
- Must demonstrate ability to direct and lead staff
- Must be able to work well with a team and assist in all operation phases
- Knowledge of and exposure to a union environment is preferred
- Must have basic computer skills and knowledge in Microsoft Office
Job Qualifications
- Minimum of 5 years of culinary management experience in a similar role
- Ability to obtain and maintain required licensing including Food Manager Certification
- Professional communication skills
- High standards of quality with attention to detail, creativity, speed, and accuracy
- Ability to work well under pressure with good judgment
- Creative and artistic approach to plate presentations
- Leadership and staff direction skills
- Ability to work well within a team and assist in all operation phases
- Preferred knowledge of union environment
- Basic computer skills and proficiency in Microsoft Office
Job Duties
- Cover and support outlets across the hotel as needed
- Act with integrity, honesty and promote Westgate Resorts culture and values
- Ensure guests receive responsive, professional, and gracious service
- Maintain clean and organized workstations consistent with restaurant standards
- Recognize or seek areas for staff and restaurant improvement and offer positive solutions
- Operate daily with professionalism, teamwork, knowledge, and initiative
- Understand and follow all restaurant programs, procedures, standards and training
- Represent the restaurant professionally in communication and cooperation
- Understand policies, procedures and training set by Executive Chef and Executive Sous Chef
- Assume 100% responsibility for product quality and integrity
- Ensure products are received correctly and deliveries follow policies
- Collaborate with staff to complete production meeting standards
- Perform production tasks including butchering, charcuterie, braises, stocks and marinades
- Maintain order and cleanliness of walk-in cooler
- Assist in setup and breakdown of stations for shift changes
- Manage kitchen staff including prep and dishwashers
- Participate in ordering, menu and recipe development
- Document new recipes in corporate format
- Work as team member to ensure success in all station areas
- Fill in on stations to meet service and operational standards
- Maintain hygienic and safe working environment
- Report punctually and assist in emergencies
- Attend scheduled meetings and contribute ideas
- Ensure equipment maintenance and preventive programs
- Responsible for end-of-month inventory
- Work lunch and/or dinner shifts while supervising production
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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