What are the responsibilities and job description for the Sous Chef position at Crescent Hotels & Resorts?
At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!
We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.
- Highly competitive wages
- An exceptional benefit plan for eligible associates & your family members
- 401K matching program for eligible associates
- Flexible scheduling to allow you to focus on what is important to you
- Discounts with our Crescent managed properties in North America for you & your family members
At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.
Here is what you will be doing each day:
As a Sous Chef, you will maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and receive feedback from the Executive Chef. Take physical inventory of specified food items for daily inventory. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received. Observe guest reactions and confer with service staff to ensure guest satisfaction. Assist the Executive Chef in menu development and execution. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Prepare daily/weekly payroll reports.