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Executive Chef Assistant

2 months ago

Edmond, Oklahoma, United States Crescent Hotels & Resorts Full time

Job Summary:

The Sous Chef is a key member of the culinary team at Crescent Hotels & Resorts, responsible for managing the kitchen and kitchen personnel to ensure the highest quality food preparation and presentation. This role requires strong leadership and organizational skills, as well as the ability to work effectively in a fast-paced environment.

Key Responsibilities:

  • Manage the day-to-day operations of the kitchen, including menu planning, inventory management, and staff supervision.
  • Ensure that all food is prepared and presented to the highest standards, meeting the expectations of our guests and the hotel's culinary standards.
  • Develop and implement effective kitchen procedures and protocols to ensure efficiency and productivity.
  • Collaborate with the Executive Chef to plan and execute menu development, including recipe creation and testing.
  • Supervise and train kitchen staff to ensure they have the skills and knowledge required to perform their duties effectively.
  • Monitor and control food costs, labor costs, and inventory levels to ensure the kitchen is operating within budget.
  • Ensure that all kitchen equipment and facilities are maintained in good working order and that all health and safety standards are met.
  • Develop and maintain relationships with suppliers to ensure the highest quality ingredients and products are sourced.
  • Participate in menu tastings and provide feedback to the Executive Chef on menu development.
  • Assist with the development and implementation of new menu items and promotions.
  • Conduct regular kitchen audits to ensure that all kitchen procedures and protocols are being followed.
  • Provide input and recommendations to the Executive Chef on kitchen operations and menu development.

Requirements:

  • 3+ years of experience in a senior kitchen role, preferably in a hotel or resort environment.
  • Proven track record of leadership and management experience, with the ability to motivate and inspire a team.
  • Strong knowledge of kitchen operations, including menu planning, inventory management, and staff supervision.
  • Excellent communication and interpersonal skills, with the ability to work effectively with guests, staff, and suppliers.
  • Ability to work in a fast-paced environment and prioritize tasks effectively.
  • Strong problem-solving and analytical skills, with the ability to think critically and make sound decisions.
  • Ability to maintain confidentiality and handle sensitive information with discretion.
  • High school diploma or equivalent required; culinary degree or certification preferred.

What We Offer:

  • A competitive salary and benefits package.
  • The opportunity to work in a dynamic and fast-paced environment.
  • A comprehensive training program to support your career development.
  • A collaborative and supportive team environment.
  • The chance to work with a leading hospitality company and contribute to the success of our hotels and resorts.