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Restaurant Sous Chef

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Property Name:
Adolphus Hotel, Autograph Collection
Job Title: 
Restaurant Sous Chef
Texas-Dallas/Fort Worth Metroplex
Company Name: 
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Bonus Pay: 

Welcome to Crescent Hotels & Resorts, a premier hotel management and ownership group. Crescent seeks energetic, innovative individuals who have a desire to work in a results-driven environment. Our success is the direct result of everyone working together toward a common goal: To deliver exceptional service to our valued guests and provide a high quality work environment for our associates.

Strong core values related to customer service and associate satisfaction account for the continued success of our company. We are more than just a collection of hotels, we are a progressive company determined to be the employer of choice in the hospitality industry. We are pleased that you have chosen to learn more about our growing organization and are confident that Crescent will provide you with a very rewarding career. print

JOB OVERVIEW Responsible for all aspects of managing the kitchen and
kitchen personnel, ensuring the quality preparation of all menu items and proper
handlingstorage of all food items in accordance with standards. Coordinate
the purchase of all food and maintain menus, maintaining approved food costs
and labor costs.

REPORTS TO Restaurant Executive Chef


1.Collaborate with leadership to promote and uphold standards of service.
2.Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.
3.Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn every day and aspire to do better each day.
4.Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.
5.Coach, mentor and train the team in accordance with our Standards, Sanitation and Food Beverage specifications. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate.
6.Provide ongoing food, beverage and sanitation seminars to keep information top of mind.
7.Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.
8.Ensure the team has all the information, products and tools necessary to be successful.
9.Observe trends and stay current presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.
10.Maintain complete knowledge of and ensure associate compliance with all departmentalhotel policies and procedures.
11.Establish the days priorities and assign production and preparation tasks for staff to execute.
12.Communicate both verbally and in writing to provide clear direction to staff.
13.Take physical inventory of specified food items for daily inventory.
14.Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
15.Meet with the Steward to review equipment needs, cleaning scheduleproject status, healthsafety and sanitation follow up.
16.Ensure that staff report to work as scheduled document any late or absent employees.
17.Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
18.Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
19.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
20.Monitor performance of staff and ensure all procedures are completed to the department standards rectify deficiencies with respective personnel.
21.Observe guest reactions and confer with service staff to ensure guest satisfaction.
22.Conduct frequent walk through kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
23.Assist Executive Chef in menu development and execution.
24.Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.
25.Ensure that excess items are utilized efficiently.
26.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.
27.Perform any other job related duties as assigned.
28.Comply with attendance rules and be available to work on a regular basis.

3-5 years of Sous Chef experience in a stand-alone restaurant or luxury hotel environment.


Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to pitch-in and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations pots and pans of food from storageprep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property.


Ability to operate with stress, time constraints, physical activity and continuous walking. Fingerhand dexterity in order to operate food machinery. Ability to grasp, lift andor carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

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