Junior Sous Chef: Fast-Paced Resort Kitchens

Westgateresorts; Orlando (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health benefits

Paid time off

401(k) match

Daily pay

Family-focused benefits

Wellness programs

Tuition assistance

EAP

Job summary

Westgate Resorts in the United States seeks a dedicated Junior Sous Chef to support diverse food and beverage outlets across its resort properties. You will assist in daily kitchen operations, help prep and plate dishes, and uphold high standards of taste and presentation.

You will also train staff, manage inventory, and ensure food safety. This role requires at least 3 years in a professional kitchen and a Food Manager Certification, with opportunities to lead in the Sous Chef's absence.

Qualifications

• Minimum 3 years in a professional kitchen.
• Culinary diploma preferred but not required.
• Food Manager Certification required.
• Strong organizational skills and commitment to food quality and safety.
• Ability to multitask in a fast-paced environment.
• Proficiency in grilling, sautéing, and sauce-making.

Responsibilities

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

Skills

Kitchen experience

Food safety

Food Manager Certification

Calm under pressure

Cooking techniques

Education

Culinary diploma (preferred)

Job description

Westgate Resorts in the United States seeks a dedicated Junior Sous Chef to support diverse food and beverage outlets across its resort properties. You will assist in daily kitchen operations, help prep and plate dishes, and uphold high standards of taste and presentation.

You will also train staff, manage inventory, and ensure food safety. This role requires at least 3 years in a professional kitchen and a Food Manager Certification, with opportunities to lead in the Sous Chef's absence.