Sous Chef (Edge Steakhouse)
On-site · Las Vegas, Nevada, United States
Job Summary
Sous Chef will cover and support Westgate Resorts’ outlets across the hotel, acting with integrity and professionalism to promote the restaurant’s philosophy and standards. Responsibilities include supervising production across stations (butchering, charcuterie, braises, stocks, marinades), ensuring correct product receiving, maintaining walk‐in cooler organization, assisting in menu and recipe development, leading kitchen staff, mentoring team, coordinating with Executive Chef, and upholding food quality, safety, and hygiene to deliver exceptional guest experiences.
Required Qualifications
- Must have a minimum of 5 years of culinary management experience in a similar role.
- Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
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