We are looking for our next great team member to join us on our Culinary Team. We are committed to providing you with:

Highly competitive wages - A Salary ranging between $70,000 to $78,000 (depending on experience) An exceptional benefit plan for eligible associates & your family members (for eligible associates) RRSP matching program (for eligible associates) Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members Discounts with Marriott properties for you & your family members.

 

Here is what you will be doing each day:

As a Sous Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, as well as the ability to manage budgets, inventory, and supplier relationships. Rely on your problem-solving, maintaining high-quality standards, and ensuring a safe and efficient kitchen environment.

Who We’re Looking For:

Does this sound like you?

You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.

You embrace challenges with enthusiasm and possess a keen eye for detail.

Your exceptional organizational and time management skills enable you to thrive in a demanding environment.

You seek flexibility in your work schedule, including a variety of shifts (days, evenings, and weekends) that complement your personal commitments.

Crescent Hotels & Resorts:

We foster a workplace where individuals at all levels are valued for their unique perspectives, mirroring the diversity of our guests and clientele.

We actively cultivate an environment that promotes open and candid conversations on race, equity, diversity, and inclusion.

Through introspection and conscious actions, we drive change through diverse hiring, training, and advancement opportunities, enriching our company culture.

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all
departmental/hotel policies and procedures.

2. Under the guidance of the Executive Chef, interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination
when appropriate.

3. Establish the day's priorities and assign production and preparation tasks for staff to execute.

4. Review daily menu specials and offer feedback to Culinary Team.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear directions to team members.

7. Take physical inventory of specified food items for daily inventory.

8. Ensure all supplies are received, stored, and secured correctly.

9. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

10. Ensure that associates report to work as scheduled, document any late or absent team members.

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 team members prepare menu items following recipes and yield guides, according to department standards.

14. Monitor performance of the team and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

15. Observe guest reactions and confer with service team 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. Assists the Executive Chef with the development of new menu items, test, and write recipes.

18. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested.

19. Review sales and food costs daily; resolve any discrepancies with the finance department.

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 team members. Reevaluate positions in the kitchen and make changes wherever necessary.

22. Interview and hire new personnel according to hotel policies and standards.

23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports in the absence of the Executive Chef.

24. Attend meetings, BEO, and other operational meetings as required.

25. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.