Executive Chef Jobs

Company Description

Westgate River Ranch Resort & Rodeo, a full-service guest ranch hotel features several onsite dining and restaurant options. Our newest fine dining steakhouse, the River Ranch Cattle Company Chophouse & Bar, offers a “ranch chic” steakhouse offering great steaks, seafood, local Florida products, and indulgent sides and desserts. A charming waterfront eatery, the Westgate Smokehouse Grill overlooks the scenic Kissimmee River and provides family-friendly dining and a diverse menu that features mouthwatering steaks, seafood, baby back ribs, burgers, sandwiches, salads, appetizers, and more! Saddle up for the Coffee Corral, located inside the Village Shops, Coffee Corral serves fresh Starbucks coffee, delicious Hershey's ice cream, and breakfast items sure to jump-start the day. From the satisfying country charm of the River Ranch Saloon to the quick service Deli at the General Store, and our top-notch catering services this hidden gem has it all.

To ensure objectives are met in the kitchen department, future goals are set. Responsible for defining and enforcing internal & external customer service and product standards. Directly impacts the overall budget with emphasis on food and payroll cost controls. Responsible for daily operations by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Implements department action plans as directed.
• Coordinate staff formal training classes and monthly department meetings.
• Costs out new concepts/venues to analyze profitability.
• Approves invoices per company policy.
• Gives instructions to cooking method and application as part of ongoing training.
• Prepares/maintains accurate and complete monthly department reports per company-department requirements.
• Evaluates individual staff customer service quality levels daily.
• Conduct inspections of all food storage/service/areas for conformance to Governments and Company safety, security and sanitation requirements.
• Prepare and adjust kitchen manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards.
• Ensures adherence to beverage controls per company and department policies.
• Ensures adherence to all defined department/company standard operating procedures within department
• Analyzes F&B department monthly P&L statements (food related areas), executes corrective action plans as necessary.
• Responds to guest inquiries, complaints in a professional and urgent manner.
• Inspects employee parcels with consistency.
• Responsible for providing Excellent Service to owners and guests alike.
• Approve all back of the house restaurant/pizza/banquet outlets department weekly staff schedules upon evaluation of “staff to sales “standards.
• Conduct formal performance evaluation of direct report subordinates.
• Maintains accurate outlet analytical information throughout the year to support budget planning.
• Recognizes/praises staff extraordinary service, rewards staff utilizing “David Dollars” and other employee programs.
• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Participate in company monthly Goals & Measurements Program.
• Operate outlets within budgeted guidelines.
• Creates customized catering menus for potential clients, participates in sales presentation.
• Ensures a contingency plan is in place for back of house regarding POS system downtime for all outlets.
• Administer a proactive department labor analysis program.
• Increase sales through maintaining kitchen service level up to the defined outlet standards.
• Maintains current and accurate standard operating procedural manuals to include: menu item preparation and specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.
• Assists in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet.
• Cooks and carves meats and prepares dishes, such as sauces and/or expedites food line, during rush periods and for banquets, social functions and a la carte dining.
• Maintains current job descriptions within department.
• Develop and implement training programs which support increased profitability, safety and security.
• Submits accurate related costs to department transfer requisitions.
• Attends and participates in required department manager meetings
• Discipline individual staff in accordance to company guidelines.
• Supports/embraces company service philosophy and standards.
• Establish/maintain par level food inventories of all F&B areas within department guidelines.
• Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets as it relates to “food products/service”.
• Ensure compliance’s to food product ordering, receiving and inventory control, (all F&B areas) within company/department procedures.
• Conforms to all F&B product item purchasing specifications per company/department policies.
• Maintains current menu item recipes and ensures adherence to same.
• Authorize discounted/complimentary Guest Relation checks within department guidelines.

SUPERVISORY RESPONSIBILITIES

Manages 5 assistant managers, 3 supervisors who supervise kitchen/bakery and receiving staff. Also directly supervises 44 non-supervisory employees in the kitchen, bakery and receiving areas. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

EDUCATION and/or EXPERIENCE

Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonably accommodations may be made to enable individuals with disabilities to perform the essential functions.The team member frequently is required to climb or balance. The team member must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus.

Additional Information

Why Westgate?

• Flexible Spending Accounts
• Military Leave
• Family benefits including pregnancy, and parental leave and adoption assistance
• Wellness Programs
• Comprehensive health benefits – medical, dental and vision
• Advancement & development opportunities
• 401K with generous company match
• Paid Holidays
• Paid Time Off (PTO) – vacation, sick, and personal
• Employee Assistance Program (EAP)
• Life, Disability, Accident, Critical Illness & Hospital Insurance
• Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.)
• Pet Insurance
• Get access to your pay as you need it with our Daily Pay benefit
• Tuition Assistance
• Community Involvement Programs

Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email [email protected] with the job title and the location of the position for which you are applying.