Executive Sous Chef

Crescent Hotels & Resorts; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

Crescent Hotels & Resorts is looking for an experienced Executive Sous Chef to manage kitchen operations at their dual-branded hotel in Las Vegas. This role involves overseeing food quality, staff training, and maintaining high culinary standards while ensuring guest satisfaction.

Benefits

Exceptional benefit plan

401K matching program

Discounts at Crescent managed properties

Qualifications

• Three years as an Executive Sous Chef required.
• Experience in full-service hotels, ideally with Marriott.
• Experience managing teams and collaborating with events.

Responsibilities

• Oversee kitchen operations in the absence of the Executive Chef.
• Train employees and maintain quality standards.
• Manage inventory and ensure proper staffing.

Skills

Food & Beverage Experience

Management Skills

Culinary Skills

Training & Development

Collaboration

Tools

Point of Sale systems

Job description

AC Hotel Symphony Park
AC Hotel Symphony Park
330 S Grand Central Pkwy
Las Vegas, NV 89106, USA

AC Hotel Symphony Park
AC Hotel Symphony Park
330 S Grand Central Pkwy
Las Vegas, NV 89106, USA

Crescent Hotels and Resorts is seeking an experienced Hotel Executive Sous Chef to manage the dual-branded AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park in Las Vegas. The Executive Sous Chef will oversee every function of the kitchen in the absence of the Executive Chef to include purchasing, production, presentation and quality of food; training and development of employees; and to please guests by producing the highest quality food standards using excellent culinary skills

Managed by Crescent Hotels and Resorts and part of the Marriott family, our associates are offered industry-leading competitive wages, a full range of benefits as well as access to associate rate discounts at Marriott properties across the globe.

Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent.

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.

We are committed to providing you with

• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America

ESSENTIAL JOB FUNCTIONS:

• Assist in training all employees in the kitchen to perform their job duties to the best of their abilities
• Assist in writing schedules, evaluating all directing all personnel
• Keep open verbal and written communication between the management and employees
• Assist in writing and presenting disciplinary action as needed
• Provide employees with the tools and equipment they need to do their jobs
• Assist in taking immediate action on problems that are encountered in the kitchen
• Participate in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD Program
• Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner
• Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation
• Supervise the entire kitchen staff in the absence of the Executive Chef; to include all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees
• Maintain all use records, roast meat charts, recipe cards, etc., at all times
• Prepare recipe cards and picture presentation of all menu items
• Assist in ensuring payroll hours are submitted to the Accounting Department on a timely basis
• Be consistently aware of all areas, including front line, banquet productions and plating. Never neglect one area for another
• Ensure that sufficient supplies of necessary service equipment are available and maintained at all times
• Ensure employee cafeteria is maintained in a sanitary condition at all times
• Ensure proper staffing of the entire kitchen for adequate coverage without man hours being wasted
• Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods
• Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation
• Ensure that approved recipes are followed at all times without deviation
• Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
• Ensure that all banquets are properly prepared and serviced; timing, portioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen
• Communicate any problem area with recommended alternatives to the Executive Chef and the Food & Beverage Director for discussion and possible solution
• Communicate daily with Sous Chefs and Executive Chef to assure smooth continuous operation
• Ensure sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen property and equipment
• Ensure that prescribed cleaning solutions are followed and maintained at all times
• Assist in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. This includes following all budget procedures
• Promote a positive employee relations climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations
• Perform other duties as assigned

REQUIRED SKILLS/ABILITIES:

• Three years as an Executive Sous Chef is required.
• Food & Beverage Experience in full-service hotels (ideally Marriott branded) with multiple outlets and event space.
• Must have experience managing outlet managers and collaborating with events and sales teams.
• Systems Savvy. Experience with Marriott systems including Point of Sale systems-ideally Toast experience.
• Experience with cocktail development, wine list curation, and beverage cost control.
• Experience hiring, training, scheduling, and coaching across departments.
• Experience creating annual F&B business plans and monthly action plans to hit goals.

Qualifications

Skills

Behaviors

:

Motivations

:

Education

Experience

Licenses & Certifications

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.