Wyndham Westward Look Grand Resort & Spa - Executive Sous Chef
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
term life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
Aimbridge Hospitality is a premier global operator of hospitality assets, managing a diverse portfolio of hotels and resorts renowned for exceptional service and quality. With a focus on delivering memorable experiences, Aimbridge Hospitality partners with leading hotel brands to provide comprehensive management services that drive operational excellence and guest satisfaction. The company is committed to fostering a dynamic and supportive work environment, emphasizing employee development and career growth opportunities. As part of its dedication to operational superiority, Aimbridge Hospitality values leadership roles that support both staff and organizational goals, ensuring smooth and efficient hotel operations.
The Executive Sous... Show More
The Executive Sous... Show More
Job Requirements
- At least 5 years of progressive experience in a hotel or a related field
- a 2-year college degree and 3 or more years of related experience
- or a 4-year college degree and 1 to 2 years of related experience
- or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- proficiency in Windows Operating Systems, company approved spreadsheets and word processing
- supervisory experience
- ability to work flexible schedules
- ability to convey information and ideas clearly
- ability to evaluate and select among alternative courses of action quickly and accurately
- ability to work well in stressful, high pressure situations
- effectiveness in handling problems in the workplace including anticipating, preventing, identifying and solving problems
- effectiveness at listening to, understanding, and clarifying issues raised by co-workers and guests
- ability to work with and understand financial information and data, and basic arithmetic functions
- ability to maintain composure and objectivity while under pressure
Job Qualifications
- At least 5 years of progressive experience in a hotel or a related field
- a 2-year college degree and 3 or more years of related experience
- or a 4-year college degree and 1 to 2 years of related experience
- or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- proficiency in Windows Operating Systems, company approved spreadsheets and word processing
- supervisory experience
- ability to work flexible schedules
- effective communication skills
- ability to evaluate and quickly select among alternative courses of action
- ability to work well in stressful, high pressure situations
- effective problem handling in the workplace including anticipation and resolution
- good listening and understanding skills
- ability to work with and understand financial information and basic arithmetic
- ability to maintain composure and objectivity under pressure
Job Duties
- Approach all encounters with guests and employees in a friendly, service oriented manner
- maintain high standards of personal appearance and grooming, including wearing proper uniform and name tag
- maintain regular attendance in compliance with company standards
- comply with all hospitality standards and regulations to encourage safe and efficient operations
- fulfill all supervisory duties of the hotel kitchens
- ensure all kitchen personnel fulfill their job functions appropriately
- create menus and food presentation
- address and resolve all customer problems efficiently and effectively
- perform spot checks for menu accuracy and taste
- minimize spoilage, waste and over production
- regularly review house counts, forecasts and VIP lists
- monitor all banquet and catering activity
- maintain all kitchen inventories
- prepare annual reviews of employees
- assist in achieving departmental objectives and goals
- expedite peak meal periods with a hands on approach
- work within monthly set food cost budget, adjust food requisitions and control waste
- monitor food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety
- assure timely set up and schedule well trained cooks in proper uniform
- perform other activities as assigned
- be familiar with all company policies and house rules and hospitality terminology
- be attentive, friendly, helpful and courteous at all times
- ensure plating standards and use records are posted according to standards
- review food sales for accuracy daily
- plan employee menus and oversee employee break room
- oversee all outlets and banquet food display merchandising including prop use and buffet decoration
- maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs
- maintain required pars of all stock
- perform any other duties as requested by the General Manager
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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