Banquet Sous Chef

Crescent Hotels and Resorts is seeking an experienced Banquet Sous Chef to manage the dual-branded AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park in Las Vegas. The Banquet Sous Chef will assist in all aspects of 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, while coordinating the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Managed by Crescent Hotels and Resorts and part of the Marriott family, our associates are offered industry-leading competitive wages, a full range of benefits as well as access to associate rate discounts at Marriott properties across the globe.

Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent.

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Excellent compensation package
• Operational incentive plan eligibility
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America

ESSENTIAL JOB FUNCTIONS:

• 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.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Create daily menu specials and receive feedback from Executive Sous Chef.
• 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.
• Review the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• 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, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• 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.
• Assist The Executive Sous Chef in menu development and execution.
• Work with 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.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.
• Perform any other job related duties as assigned.

REQUIRED SKILLS/ABILITIES:

• A minimum of 2 years' experience working in a kitchen setting for catering, banquets, or restaurants as a cook/chef is required.
• A ServSafe Food Manager Certification is required.