Hotel Executive Sous Chef

The Crescent Hotels Group; New York (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

Crescent Hotels & Resorts seeks an Executive Sous Chef to lead our culinary team in a high-volume, fast-paced hotel environment. You will manage catering and banquet menus while upholding guest expectations across our restaurant and bars.

You will supervise the kitchen, ensure food quality to specifications, and oversee staffing, inventory, and sanitation across multiple outlets and banquet sites.

Qualifications

• High-volume, fast-paced Food & Beverage knowledge.
• Experience managing catering and banquets menus while upholding guest expectations.
• Ability to supervise kitchen operations and ensure foods are prepared to specifications.
• Staffing for all kitchen areas and supervising employees.
• Maintain adequate supplies of meats, groceries, and perishables.
• Inspect storage areas to maintain sanitation and ensure equipment works.
• Adhere to health standards set by local and national agencies.
• Ensure pre-prepared items meet projected demand and are stored properly.
• Requisition appropriate quantities from storeroom to meet needs.
• Oversee sanitation of all prep and storage areas and equipment.

Responsibilities

• Manage food costs throughout all outlets and banquets to meet goals.
• Supervise the creation of different outlets and banquet seasonal menus across locations.
• Supervise the kitchen and the preparation and presentation of foods according to specs.
• Staffing for all kitchen areas and supervision of all employees in these areas.
• Maintain an adequate supply of all food items and manage storeroom inventories.
• Inspect storage areas to ensure sanitation and proper equipment functioning.
• Follow health standards and procedures as directed by health agencies.
• Ensure sufficient quantities of pre-prepared items are available and properly stored.
• Requisition the quantities needed from storeroom based on demand.
• Ensure sanitation of all food preparation and storage areas and equipment.

Job description

Description

Description

We are looking for a uniquely talented Executive Sous Chef to take our culinary team to new heights. The ideal candidate will have exponential knowledge in how Food and Beverage works in a high volume, fast paced setting. This candidate will be able to handle our catering and banquets menus while upholding and surpassing our guest's expectations while dining in our restaurant and bars.

• Manage food costs throughout all outlets and banquets to ensure goal is met.
• To ensure that all expectations are being satisfied at separate locations with separate food and beverage models; supervise creation of different outlets and banquet seasonal menus.
• Supervise the kitchen and the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all food items are prepared according to specs.
• Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
• Maintain an adequate supply of all food items such as meat, groceries, perishables, etc.
• Inspect all storage areas to ensure that the best sanitation possible is maintained and that all equipment is functioning properly.
• Follow all health standards and procedures as directed by Local and National Health Agencies.
• Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Responsible for the sanitation of all food preparation and storage areas and equipment.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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Source: Crescent Hotels & Resorts