Sous Chef - Permanent Full-Time

We are looking for our next great team member to join us on our Culinary Leadership Team. We are committed to providing you with:

• A Salary ranging between $70,000 to $75,000 (depending on experience)
• An exceptional benefit plan for eligible associates & your family members
• RRSP matching program
• Discounts with our Crescent managed properties in North America for you & your family members
• Discounts with Marriott properties globally, for you & your family members.

Here is what you will be doing each day:

Reporting into the Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, along with your ability to manage budgets, inventory, and supplier relationships. You will rely on your problem-solving skills to maintain high-quality and presentation standards and ensure a safe and efficient kitchen environment that remains compliant with company policy at all times.

Who We’re Looking For:

Does this sound like you?

• You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.
• You embrace challenges with enthusiasm and possess a keen eye for detail.
• Your exceptional organizational and time management skills enable you to thrive in a demanding environment.
• You are seeking to grow as a culinary professional and as a leader.
• You have an unwavering commitment to food quality and the guest experience

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Under the guidance of the Executive Chef, interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to the Culinary Team.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to team members.
• Take physical inventory of specified food items for daily inventory.
• Ensure all supplies are received, stored, and secured correctly.
• Meet with Front of House Leadership to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health, safety, and sanitation follow-up.
• Ensure that associates report to work as scheduled and document any late or absent team members.
• Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demands.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure that all team members prepare menu items following recipes and yield guidelines, according to department standards.
• Monitor the performance of the team and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with the service team to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Assist the Executive Chef with the development of new menu items, testing, and writing recipes.
• Assist the Sales and Catering Team with developing special menus for functions; meet with clients as requested.
• Review sales and food costs daily; resolve any discrepancies with the Finance Department.
• Ensure that excess items are utilized efficiently.
• Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports in the absence of the Executive Chef.
• Attend meetings, BEO, and other operational meetings as required.
• Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
• The Sous Chef must actively possess and maintain minimum certification in Food Safe Level 1 for this position.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Join us at the Josie!