Executive Sous Chef — High-Volume Catering & Banquets

Crescent Hotels & Resorts; New York (NY); On-site; USD 75,000 - 85,000; Full time

Job summary

Crescent Hotels & Resorts in New York seeks an Executive Sous Chef to elevate our culinary team across restaurant, bars, and banquet services. You will lead high-volume F&B operations, manage catering and banquet menus, and ensure guest expectations are met with outstanding quality.

The role requires strong kitchen leadership, staff supervision, cost control, sanitation, and compliance with health standards. This position is based at our New York properties and offers competitive compensation.

Qualifications

• Experience in high-volume F&B operations.
• Ability to manage catering and banquet menus.
• Strong leadership and staff supervision in kitchen.

Responsibilities

• Manage food costs across all outlets and banquets to meet financial targets.
• Supervise kitchen, ensuring all items are prepared to specs and presented well.
• Oversee staffing for all kitchen areas and related outlets.
• Maintain adequate supplies of all food items and ensure freshness.
• Inspect storage areas for sanitation and equipment functionality.
• Adhere to health standards and procedures set by authorities.
• Ensure proper quantity control and efficient requisitioning from storerooms.
• Ensure sanitation of all food prep and storage areas.

Skills

Food cost control

High-volume kitchen

Banquets experience

Staff supervision

Job description

Crescent Hotels & Resorts in New York seeks an Executive Sous Chef to elevate our culinary team across restaurant, bars, and banquet services. You will lead high-volume F&B operations, manage catering and banquet menus, and ensure guest expectations are met with outstanding quality.

The role requires strong kitchen leadership, staff supervision, cost control, sanitation, and compliance with health standards. This position is based at our New York properties and offers competitive compensation.