What are the responsibilities and job description for the Sous Chef position at Crescent Hotels & Resorts?
EXPECTATIONS
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
- Ensures that hotel policies get administered fairly and consistently.
- Be knowledgeable in quality products, presentations, and flavors.
- Ensures compliances with food handling and sanitation standards are in place.
- Ensures that local, state, and federal (OSHA, and Health Department) regulations are followed.
- Implement the SAFETY-COVID-19 company protocol.
- Interacts with guests to obtain feedback on product quality and service levels.
- Solicits associate feedback utilizes an open door policy.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
- Maintain regular attendance in compliance with Crescent Hotels and Resorts standards as required by scheduling which will vary according to the hotel's needs.
- Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
- Ensure that all kitchen personnel fulfills their job functions appropriately.
- Address and resolve all customer problems efficiently.
- Minimize spoilage waste and over-production.
- Monitor all Banquet and Catering activities.
- Expedite peak meal periods by maintaining a hands-on approach.
- Perform any other duties as requested by the Executive Chef and General Manager.
QUALIFICATIONS:
- Two years degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years experience in the culinary, food and beverage, or related professional area.
- And previous culinary leadership experience required.
- Ability to work a flexible schedule
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high-pressure situations.
- Must be effective in handling workplace problems, including anticipating preventing, identifying, and solving problems as necessary.
- Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
- Must maintain composure and objectivity while under pressure.
- High volume Banquets experience a plus.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
