Executive Sous Chef

1 day ago

Syracuse, New York, United States Crescent Services Full time
Job Summary

Crescent Services is seeking a highly skilled and experienced Executive Sous Chef to join our team. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our kitchen, ensuring that our high standards of quality and service are consistently met.

Key Responsibilities
  • Leadership and Supervision: Direct and supervise a team of kitchen associates to maximize productivity and minimize waste.
  • Inventory Management: Inspect daily use records with the Executive Chef or Sous Chef to ensure accurate estimates and adherence to kitchen protocols.
  • Food Preparation and Presentation: Pull all food needed for daily production from the walk-in box and utilize all leftovers to minimize waste and optimize inventory.
  • Communication and Teamwork: Communicate effectively with staff, both verbally and in writing, to provide clear direction and promote a positive team environment.
  • Housekeeping and Maintenance: Maintain and supervise good housekeeping practices in all areas of the kitchen, including the associates' cafeteria, and ensure proper set-up for breakfast, lunch, and dinner.
  • Production Planning: Prepare daily production charts and ensure that all kitchen stations are properly set up and stocked.
  • Attendance and Punctuality: Comply with attendance rules and be available to work on a regular basis.
  • Additional Duties: Perform any other job-related duties as assigned by the associate's supervisor.
Requirements
  • Communication Skills: Must have the ability to communicate in English.
  • Leadership and Teamwork: Self-starting personality with an even disposition, able to maintain a professional appearance and manner at all times.
  • Customer Service: Ability to communicate well with guests and provide positive interactions to ensure a positive guest experience.
  • Problem-Solving and Adaptability: Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline employees as necessary.
  • Physical Demands: Ability to operate all types of kitchen equipment, grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule.
Performance Standards
  • Customer Satisfaction: Treat all guests and associates with courtesy and respect, under all circumstances, and remain professional at all times.
  • Work Habits: Maintain a positive guest and associate experience by adhering to hotel standards for work procedures, dress, grooming, punctuality, and attendance.
  • Safety and Security: Adhere to hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

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