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272098278553D3AA
Sous Chef

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Property Name:
Palisades Conference Ctr
Job Title: 
Sous Chef
Location: 
New York-New York City
Company Name: 
City: 
Palisades
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Yes
Bonus Pay: 
No

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 Executive Chef, and Chef B
ESSENTIAL JOB FUNCTIONS
1. Maintain complete knowledge of and ensure associate compliance with all
departmentalhotel policies and procedures.
2. train, recommend performance evaluations, resolve problems, provide
open communication and recommend discipline andor termination when
appropriate.
3. Establish the days priorities and assign production and preparation tasks
for staff to execute.
4. create daily menu specials and receive feedback from Executive Chef.
5. Review banquet event orders and make note of any changes.
6. Communicate both verbally and in writing to provide clear direction to staff.
7. Take physical inventory of specified food items for daily inventory.
8. 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.
9. Meet with the Steward to review equipment needs, banquet plate up
assistance, cleaning scheduleproject status, healthsafety and sanitation
follow up.
10. Ensure that staff report to work as scheduled document any late or
absent employees.
11. Ensure that each kitchen work area is stocked with specified tools,
supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides,
photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield
guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to
the department standards rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest
satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective
personnel to correct any deficiencies. Ensure that quality and details are
being maintained.
17. Assist The Executive Chef in menu development and execution.
18. Work with catering department to ensure guest satisfaction and
exceedingmeeting guest expectations.
19. Review sales and food cost with the Executive Chef to ensure the
department is meeting budgeted costs.
20. Ensure that excess items are utilized efficiently.
21. 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.
22. maintain hotel policies and standards.
23. Perform any other job related duties as assigned.
24. Comply with attendance rules and be available to work on a regular basis.
MINIMUM QUALIFICATIONS

Minimum three (3) years experience in hotel kitchen, including at least one year of supervisory experience.
A strong command of both written and spoken English is required.


ADDITIONAL QUALIFICATIONS


Brand experience preferred.
Must be available to work a flexible schedule.
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.
Knowledge of travel industry, current market trends and economic factors. Extensive skill in development and delivery of sales presentations.
Ability to access, understand and accurately input information using a moderately complex computer system.
Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Ability to stand and move throughout the hotel property and continuously perform essential job functions.

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Hotel Management Companies: Crescent Hotels & Resorts A Premier Hotel Management Company