HOTEL EXECUTIVE SOUS CHEF

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

Compensation: $75,000 to $85,000 per year

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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