Sous Chef

Maintain Complete Knowledge

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

Train, Recommend Evaluations, Resolve Problems

• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Establish Priorities, Assign Tasks

• Create daily menu specials and receive feedback from Executive Chef.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel.
• Ensure quality of products received.

Oversee Training, Develop Menus

• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.
• Back to basics training maintained.
• Maintain hotel policies and standards.

Support Executive Chef, Catering

• Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
• Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.
• Aid in menu development and execution.

Monitor Performance, Ensure Quality

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff 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.

Perform Other Duties

• Communicate needs with Purchasing and Storeroom personnel.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

Compliance and Standards

• Maintain an on-going training program for existing staff.
• Maintain hotel policies and standards.
• Perform any other job-related duties as assigned.

Performance Standards

• Customer Satisfaction: Positive interaction with Crescent staff, professional, courteous, and respectful behavior towards guests and associates.
• Work Habits: Adaptable to change, willing to learn new skills, able to solve routine problems, and able to ask for help when unsure.
• Safety & Security: Adhere to hotel security policies and procedures, including key controls, lifting heavy objects, using chemicals, and reporting safety hazards and concerns.