Executive Sous Chef

7 days ago

Syracuse, New York, United States Crescent Services Full time

Job Overview:

As a key member of the Crescent Services team, the Banquet Sous Chef will play a crucial role in ensuring the success of our culinary operations. This individual will assist in managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

Key Responsibilities:

  • Leadership and Management: Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
  • Menu Planning and Execution: Establish the day's priorities and assign production and preparation tasks for staff to execute. Create daily menu specials and receive feedback from the Executive Sous Chef.
  • Inventory and Requisitioning: Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction 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.
  • Quality Control and Assurance: 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, and photographs are current and posted. Monitor performance of staff and ensure all procedures are completed to the department standards.
  • Guest Satisfaction and Feedback: 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.
  • Training and Development: Assist the Executive Sous Chef in menu development and execution. Work with the catering department to ensure guest satisfaction and exceeding/meeting guest expectations. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs.
  • Hotel Policies and Standards: Maintain hotel policies and standards. Perform any other job-related duties as assigned. Comply with attendance rules and be available to work on a regular basis.

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