Sous Chef: Lead Line, Flexible Schedule & Free Meals

The Crescent Hotels Group; Allen (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Highly competitive wages

401K matching program

Flexible scheduling

Discounts with Crescent properties

Free Parking

Free Meals

Discounts with Marriott Hotels

Job summary

Crescent Hotels & Resorts is seeking a Sous Chef to join our Culinary team. You will work with the Executive Chef and culinary staff to ensure consistent high quality food and service, across a rotating schedule, leading from the line and guiding the team to meet guest expectations.

You’ll oversee preparation, training, and adherence to brand standards, while maintaining safety, portion control, and compliance with health regulations.

Qualifications

• A minimum 3-years culinary experience, in roles of progressive responsibility.
• Previous supervisory experience is highly preferred.
• Ability to work long hours occasionally.
• Must have knowledge of F&B preparation techniques, health department rules and regulations.
• Culinary degree or diploma highly preferred.
• Food Manager Certificate.

Responsibilities

• As our Sous Chef, you will work with the Executive Chef, Exec Sous Chef and the Culinary team to ensure high quality food and customer service.
• You will work a rotating schedule, lead from the line, and supervise staff while coordinating work with the Exec Chef and Exec Sous Chef.
• You will participate in or lead department activities such as training, scheduling, enforcing food specifications, portion control, recipes, sanitization, brand standards, policy & SOP compliance, and safety.

Skills

Culinary experience

Supervisory experience

Time management

Flexibility with shifts

Food safety knowledge

Education

Culinary degree or diploma

Food Manager Certificate

Job description

Crescent Hotels & Resorts is seeking a Sous Chef to join our Culinary team. You will work with the Executive Chef and culinary staff to ensure consistent high quality food and service, across a rotating schedule, leading from the line and guiding the team to meet guest expectations.

You’ll oversee preparation, training, and adherence to brand standards, while maintaining safety, portion control, and compliance with health regulations.