Sous Chef

EXPECTATIONS

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Ensures that hotel policies get administered fairly and consistently.
• Be knowledgeable in quality products, presentations, and flavors.
• Ensures compliances with food handling and sanitation standards are in place.
• Ensures that local, state, and federal (OSHA, and Health Department) regulations are followed.
• Implement the SAFETY-COVID-19 company protocol.
• Interacts with guests to obtain feedback on product quality and service levels.
• Solicits associate feedback utilizes an open door policy.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Crescent Hotels and Resorts standards as required by scheduling which will vary according to the hotel's needs.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Ensure that all kitchen personnel fulfills their job functions appropriately.
• Address and resolve all customer problems efficiently.
• Minimize spoilage waste and over-production.
• Monitor all Banquet and Catering activities.
• Expedite peak meal periods by maintaining a hands-on approach.
• Perform any other duties as requested by the Executive Chef and General Manager.

QUALIFICATIONS:

• Two years degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• Two years experience in the culinary, food and beverage, or related professional area.
• And previous culinary leadership experience required.
• Ability to work a flexible schedule
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective in handling workplace problems, including anticipating preventing, identifying, and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
• Must maintain composure and objectivity while under pressure.
• High volume Banquets experience a plus.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities