Sous Chef (Gardemanger/Banquets)

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development programs

On-site fitness center

Job Description

Westgate Las Vegas Resort & Casino is a premier hospitality establishment located adjacent to the Las Vegas Convention Center and just one block from the iconic Las Vegas Strip. Known for its vibrant and dynamic environment, the resort offers a comprehensive range of amenities including a lively casino featuring the world’s largest Race & Sports Book, diverse and exquisite dining options, vibrant nightlife, and live entertainment. Additionally, the resort boasts the convenience of an onsite Las Vegas Monorail station, providing guests with seamless access to the Strip. Westgate Las Vegas Resort & Casino is a proud member of Westgate Resorts, a nationally recognized company celebrated for excellence in hospitality and honored by U.S. News as one of the Best Companies to Work For. The organization is committed to creating remarkable guest experiences while fostering career growth, offering employees opportunities across 60 plus resorts across the company’s portfolio.

This management role is centered on overseeing the daily operations of the Garde Manger cold room and portable food stations, while also supporting banquet main kitchen activities and banquet events as necessary. The successful candidate will be responsible for monitoring food ordering procedures to ensure adherence to budget without compromising product quality or inventory integrity. They will enforce departmental policies, manage scheduling to align staffing with business volume, and supervise the work performance of the Garde Manger and banquet hourly team members. Coordination with the Banquet Executive Chef and Assistant Executive Banquet Chef is key to achieving financial goals, forecasting, and budget reviews. The role also includes maintaining compliance with Southern Nevada Health District food safety regulations, handling daily ordering of food and non-food products efficiently, and performing essential administrative tasks such as scheduling and communication to ensure smooth operations across various venues. This position demands strong leadership, organizational skills, and the ability to work independently while addressing customer concerns thoughtfully and proactively. It is a challenging yet rewarding opportunity for those passionate about culinary management within a world-class resort environment.

Job Requirements

Highschool diploma or GED equivalent
4+ years of commercial food operations experience
Ability to act independently while analyzing data and drawing conclusions from written and computer-generated materials
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner
Firm understanding of the Collective Bargaining Agreement and the process of resolving union team member concerns
Ability to communicate effectively both verbally and in writing
Ability to schedule staff to meet volume requirements
Ability to adhere to Southern Nevada Health District rules and food safety regulations
Ability to maintain a neat, clean and well-groomed appearance
Ability to maintain attendance standards
Ability to organize and prioritize work with minimal supervision

Job Qualifications

Ability to act independently while analyzing data and drawing conclusions from written and computer-generated materials
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner
Firm understanding of the Collective Bargaining Agreement and the process of resolving union team member concerns
Communicate effectively both verbally and in writing to provide clear direction to the management team and hourly team members
Assign, instruct, and follow-up with staff in details of work expectations
Observe teams work performance and encourage improvement while holding accountability
Monitor level of workload and make staffing adjustments accordingly
Ability to manage daily timeframes to coincide with event orders and work being completed and deliver on time
Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance
Ability to relate to all levels of management and employees in verbal/written form
Remain calm and alert during emergency situations and/or heavy hotel activity, serving as a role model for other employees
Resolve complications and complaints by conducting thorough research of the situation and the most effective solutions
Make decisions and take action based on previous experience and judgment, sometimes revising procedures to accommodate unusual situations
Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgement and adapt instructions/directions from one assignment to another
Ability to exercise judgement and implement control over the performance of staff
Ability to deal with several problems requiring initiative and good judgement
Mathematical skills necessary to analyze reports assist with preparation of forecasts and budgets
Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions and offer assistance
Cashiering skills necessary to receive/make change record/verify charges and secure/balance a money bank
Ability to access and input information using a moderately complex computer system
Social skills as demonstrated by the ability to deal with internal/external customers with patience, tact and diplomacy to diffuse anger and resolve problems
Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns
Schedule staff to maintain proper coverage while keeping payroll costs at forecast levels
Maintain inventory of supplies needed to perform job function
Ability to maintain attendance in conformance with standards
Ability to maintain a neat, clean and well-groomed appearance

Job Duties

Monitor ordering to ensure budgeted numbers are met without sacrificing product quality or inventory levels
Ensure departmental policies are implemented, enforced, and enhanced as needed
Review prepared staff schedules to ensure the staffing meets the volume of business
Oversee the work performance of the Garde Manger and banquet hourly team members
Assist in overseeing banquet events, outlet Garde manger orders and general production, portable pop-up food locations to ensure product quality and standards are met
Perform essential office work such as scheduling, analyzing information, communication with fellow co-workers and monitoring the department procedures
Work closely with Banquet Executive Chef and Assistant Executive Banquet Chef to ensure financial goals and budgets are carefully forecasted, implemented and reviewed
Order food and non-food products daily using sensible par levels and staying within budgeted financial numbers
Adhere to all SNHD (Southern Nevada Health District) rules and regulations for food safety