Junior Sous Chef — Fast-Paced Resort Kitchen Leader

Westgate Resorts; Orlando (FL); Sur place; USD 42 000 - 54 000; Plein temps

Avantages offerts par ce poste

Health benefits

Paid time off

401(k) match

Daily pay

Tuition assistance

Flexible spending accounts

Résumé du poste

Westgate Resorts is seeking a Junior Sous Chef to support our diverse food and beverage outlets across the Orlando resort. You will assist in daily kitchen operations, help the Sous Chef with prep, cooking, and plating, and ensure consistent food quality and presentation in a fast-paced environment.

The role emphasizes teamwork, training of staff, and maintaining high safety standards. A culinary diploma is preferred, with a Food Manager Certification required.

Qualifications

• Minimum 3 years in a professional kitchen.
• Diploma from a certified culinary academy preferred but not required.
• Must obtain and maintain a Food Manager Certification.
• Strong organizational and multitasking abilities.

Responsabilités

• Assist in daily kitchen operations across restaurant outlets.
• Support the Sous Chef and Executive Chef in food prep, cooking, and plating.
• Ensure consistency in food quality, taste, and presentation.
• Maintain a clean, organized workstation per health standards.
• Train and mentor kitchen staff to uphold best practices.
• Assist in inventory management and stock control.
• Collaborate with chefs and front-of-house teams for seamless service.
• Monitor food safety guidelines including temperature controls.

Connaissances

Cooking techniques

Food safety

Kitchen management

Team mentorship

Organizational skills

Formation

Culinary academy diploma

Description du poste

Westgate Resorts is seeking a Junior Sous Chef to support our diverse food and beverage outlets across the Orlando resort. You will assist in daily kitchen operations, help the Sous Chef with prep, cooking, and plating, and ensure consistent food quality and presentation in a fast-paced environment.

The role emphasizes teamwork, training of staff, and maintaining high safety standards. A culinary diploma is preferred, with a Food Manager Certification required.