Sous Chef (Edge Steakhouse)

General Summary Of Duties:Sous Chef will be covering and supporting outlets across the hotel as needed.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 workstations 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 all business partners. Role 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 with restaurant receiving policies and procedures.Collaborate with all staff to ensure timely completion of 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.Always maintain a hygienic and safe working environment.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 restaurant’s 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.