Vistana? Signature Experiences, Inc. an operating business of Marriott Vacations Worldwide develops, owns, markets and operates upper-upscale villa resorts, offering ownership and rental opportunities. Vistana is the exclusive provider of vacation ownership for the Sheraton and Westin brands and an authorized partner of the Marriott Bonvoy? program. Through the Vistana Signature Network? (VSN), our Owners can transform the way they travel - enjoying the flexibility to vacation when they want, where they want, how they want. Vistana? Signature Experiences offers exciting and rewarding career opportunities in inspiring destinations from majestic Maui to the snow peaked mountains of Avon/Vail. If you're passionate about selling, supporting, or communicating a unique vacation lifestyle, we're passionate about you becoming part of the Vistana family. For more information, please visit:
Westin Nanea Ocean Villas, Ka'anapali - 45 Kai Malina Parkway, Lahaina, Hawaii 96761
Situated on Maui's majestic North Ka'anapali Beach, The Westin Nanea Ocean Villas offers 390 luxurious villas and a variety of world-class resort amenities. The Westin Nanea Ocean Villas is a relaxing haven with culturally inspired programs and authentic Hawaiian experiences, complete with signature Westin? touches.
The Sous Chef will be responsible for assisting the Executive Chef with establishing maximum operational efficiency in all culinary operations and to ensure that food products prepared and served are of the highest quality level.
* Assist the Executive Chef with driving the performance of the culinary and stewarding teams to maximize their contribution to support achieving the department and resort's goals. * Enhance food product that is presented to guests to assure that high quality standards are consistently attained. * Assist the Executive Chef in making changes that respond to the marketplace and to guests' needs, both present and anticipated. * Update SOP and train associates to assure that food quality consistently exceeds the expectation of owners and guests. * Coordinates the work schedule and Paid Time Off for the cooks, stewards and other culinary associates and assures the restaurants are properly staffed based on business demand and budgeted goals and financial measures. * Plans menus with the Executive Chef, Director of Food and Beverage and the restaurants Managers for all restaurants. * Develops recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs and assist with establishing menu selling prices.
* Culinary degree preferred but not required or completion of an approved apprentice program. * Must be able to lift 50-100 lbs.
We celebrate the diversity of people, ideas and cultures. We believe our differences are what make us better - a better place to work, a better place to grow, enabling a better way to see the world. We are fully committed to providing equal employment opportunities in all employment practices, without regard to race, color, religion, sex, national origin, citizenship status, marital status, age, veteran's status, disability, sexual orientation, gender identity, or gender expression. The Company complies with the law regarding reasonable accommodation for disabled employees and applicants.
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Associated topics: baker, commercial, culinary school, deli chef, executive, grill chef, head chef, pastry, sous, sushi
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.