Quick Service Sous Chef

General Summary Of Duties:Act with integrity, honesty and knowledge that promote the culture, values of Westgate Resorts.Ensure that all guests feel welcome and are given responsive, professional, gracious service at all timesMaintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.Understand completely all programs, procedures, standards, specifications, guidelines and training programs.Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partnersRole and Responsibilities: (Includes but is not limited to the following)Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.Assumes 100% responsibility for the quality and integrity of products served.Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.Assists in the management of all kitchen staff, including prep and dishwashers.Participates in ordering, menu development and recipe development.Documents new kitchen recipes in standard corporate format.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Maintain a hygienic and safe working environment at all times.Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.Responsible for End of Month Inventory.Be able to work lunch and/or dinner service while supervising daily production needs. Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the 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, be a clear thinker, remains calm and resolve problems using a good judgement.Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.Must also demonstrate the ability to direct and lead staff.Must be able to work well with a team and be willing to assist in all phases of the operation.Knowledge of and exposure to a union environment is preferred.Must have basic computer skills and knowledge in Microsoft Office is required