Job Description

Position Purpose

Responsible for assisting in the direction and administrative of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

Essential Job Functions

Functions

• Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events base on current food trends and regional tastes in partnership with the Executive Chef and Director of food and Beverage, as needed
• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Check on all kitchen equipment in your area that has to be fixed and report it to the Executive Chef on a daily basis. Assure proper cleanliness and sanitation of kitchen and food storage ares and equipment in all such areas, according to the USPH regulations
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standard

Management

• Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
• Coordinate and monitor training programs and ensure their implementation
• Foster environment of on-going learning of cooking standards and technique
• Generate, fill and monitor daily supply requisition forms
• Responsible for employee compliance with hotel policies and procedures. Initiate disciplinary action when appropriate
• Attend division and department meetings and conduct monthly departmental meetings
• Control overtime and proper time management procedures (work within the set budget)

Customer Service

• Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
• Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact

Other

• Assist with related duties and special projects as requested
• Attending training sessions set out by the Westin Resort to ensure continued personal development

Supervisory Responsibility

• Supervise and direct cooks and make adjustments as needed to maintain service standards

Required Knowledge and Skills

• Must have thorough knowledge of basic cooking methods
• Must have thorough knowledge of French, Classical, Contemporary, and Modern cooking
• Must have the ability to apply creativity and originality to production of food items and presentation in accordance with needs
• Thorough knowledge of various aspects of cooking
• Thorough knowledge of and ability to produce cold food items including, but not limited to, salads, pates, sauces, show pieces, chaud-froids, and mirror buffets
• Ability to supervise and train newly hired staff
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic of schedule form
• Continually researching and developing new ideas/concepts to ensure that the Westin Hotels and Resorts uphold their competitive edge in the marketplace
• Ability to apply creativity and originality to production of food items and presentation in accordance to needs
• Ability to focus and maintain attention to the performance of tasks despite periods of interruptions
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
• Ability to maintain good relations with staff
• Ability to memorize, recollect and quickly retrieve dates, names, times and other data
• Ability to converse calmly with irate superiors and subordinates in sometimes intense emotional situations
• Must be able to convey positive image of self and hotel
• Knowledge and ability to maintain state and federal health code standards
• Must be able to understand and comply with safety precautions in use of chemicals

Required Education and Experience

• High school or equivalent education required
• Completion of apprenticeship program or minimum 10 years of work experience in the kitchen required
• Minimum of 3 years's experience as a Sous Chef required

Special Position Requirements

• All employees must maintain a neat, clean and well-groomed appearance
• Must be able to obtain and maintain a health certificate during employment

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Job description is subject to change at any time.

The Westin Resort Guam is an equal opportunity affirmative action employer and selects individuals best matched for the job based upon job-related qualifications regardless of gender, race, color, religion, creed, sex, sexual orientation, age, national origin, pregnancy, ancestry, marital status, veteran status, disability, handicap, citizenship status or any other status or characteristic protected by law.