Executive Sous Chef-260 EX- Seasonal $100K - Crescent Hotels and Resorts
Los Angeles, CA
About the Job
Description
RESPONSIBILITIES:
Lead by example and alongside the Culinary Director and Sous Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure
Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business
Support education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments
Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost
Overseeing wastage, cooking temps, and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company
Production and a-la-carte dish(s) execution
Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks
Assist with Payroll and scheduling needs. Being involved in accuracy in payroll such as time edits (punch requests), time off requests approvals and submitted.
Support with coaching and counseling hourly team members
Accuracy and efficiency of orders consistently.
Support Culinary Director and Sous Chef with end-of-shift reports and handover sheets
Maintain company target goals and consistent experience for service
Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
Train and educate new and existing team members
Monitoring daily production, consistency, quantity, and wastage
Required Skills/Qualifications
Minimum of 3-4 years minimum experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes
Culinary trained and professional who is passionate and curious to develop and grow as a Chef
Proven ability/experience to manage all stations on the line
Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader
Must encompass Food Serve Safe certification and have experience with local sanitation regulations
Well-versed and timely email etiquette as well as written and verbal communication
High school diploma or equivalent trade school certification
Strong communicator, collaborator, and motivator with the ability to build professional relationships with all leaders and the kitchen team
Proactive, team player who can work well independently as well as on a team
Flexible schedule and ability to work morning, night, weekend, and holidays (as needed)
Ability to multitask and work in a demanding, fast-paced environment
Possess a level of creativity to create recipes from scratch
Food handler’s certificate
Physical Requirements
Must be able to seize, grasp, turn and hold objects with hands.
Must be able to work on your feet for at least 8 hours.
Fast-paced movements are required to go from one part of the club to others.
Must be able to move, pull, carry, or lift at least 40 pounds.
Occasional environmental exposures to cold, heat, and water.
Occasionally kneel, bend, crouch and climb as required.
Grooming
All employees must maintain a neat, clean, and well-groomed appearance per The Aster Hotel standards.
Other
Bilingual or multilingual ability is helpful.
INITIATE PROFESSIONAL GROWTH:
Consistently evaluate work for efficiency, quality, alignment with the Company’s service standards, and compliance with Company policies and procedures.
Seek out opportunities to enhance personal skills set relevant to job tasks.
Maintain current product knowledge, best practices, and skills needed to meet the demands of your position.
EDUCATION, LICENSES, & CERTIFICATIONS:
Minimum of five (2) years of experience in same or similar positions
High School Diploma or GED Equivalent
ESSENTIAL QUALIFICATIONS:
At least eighteen (18) years of age.
Reliable and punctual attendance.
Excellent time-management skills; prioritizing and completing assigned job tasks effectively.
Excellent interpersonal and customer service skills
Computer Experience: proficient Microsoft Office programs, Outlook, and Canva or similar design system
Excellent verbal and written communication skills; ability to convey messages clearly and compose correspondence with correct and proper grammar.
Strong presentation skills; convey messages clearly and confidently; persuade and effect change positively.
Capable of working effectively independently with minimal supervision
High attention to detail and accuracy
Strong organizational skills
Ability to prioritize effectively and efficiently meet deadlines and produce work in a timely manner.
Ability to elicit and accept constructive feedback.
Ability to work well under deadline pressure
Proven experience in a leadership role within the security industry.
Strong observational and communication skills.
Ability to make sound decisions and remain composed in high-pressure situations.
Physical fitness and the ability to stand and walk for extended periods.
Proficiency in computer skills for report writing and security equipment operation.
Customer service orientation and a helpful demeanor.
Flexibility to work various shifts, including evenings, weekends, and holidays.
ASSOCIATE ACKNOWLEDGMENT:
This description is not intended to be all-inclusive. Associates may be asked to perform any reasonable management request, within their capabilities, to meet the ongoing needs of the business.
NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, in the sole discretion of the Company and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
RESPONSIBILITIES:
Lead by example and alongside the Culinary Director and Sous Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure
Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business
Support education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments
Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost
Overseeing wastage, cooking temps, and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company
Production and a-la-carte dish(s) execution
Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks
Assist with Payroll and scheduling needs. Being involved in accuracy in payroll such as time edits (punch requests), time off requests approvals and submitted.
Support with coaching and counseling hourly team members
Accuracy and efficiency of orders consistently.
Support Culinary Director and Sous Chef with end-of-shift reports and handover sheets
Maintain company target goals and consistent experience for service
Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
Train and educate new and existing team members
Monitoring daily production, consistency, quantity, and wastage
Required Skills/Qualifications
Minimum of 3-4 years minimum experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes
Culinary trained and professional who is passionate and curious to develop and grow as a Chef
Proven ability/experience to manage all stations on the line
Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader
Must encompass Food Serve Safe certification and have experience with local sanitation regulations
Well-versed and timely email etiquette as well as written and verbal communication
High school diploma or equivalent trade school certification
Strong communicator, collaborator, and motivator with the ability to build professional relationships with all leaders and the kitchen team
Proactive, team player who can work well independently as well as on a team
Flexible schedule and ability to work morning, night, weekend, and holidays (as needed)
Ability to multitask and work in a demanding, fast-paced environment
Possess a level of creativity to create recipes from scratch
Food handler’s certificate
Physical Requirements
Must be able to seize, grasp, turn and hold objects with hands.
Must be able to work on your feet for at least 8 hours.
Fast-paced movements are required to go from one part of the club to others.
Must be able to move, pull, carry, or lift at least 40 pounds.
Occasional environmental exposures to cold, heat, and water.
Occasionally kneel, bend, crouch and climb as required.
Grooming
All employees must maintain a neat, clean, and well-groomed appearance per The Aster Hotel standards.
Other
Bilingual or multilingual ability is helpful.
INITIATE PROFESSIONAL GROWTH:
Consistently evaluate work for efficiency, quality, alignment with the Company’s service standards, and compliance with Company policies and procedures.
Seek out opportunities to enhance personal skills set relevant to job tasks.
Maintain current product knowledge, best practices, and skills needed to meet the demands of your position.
EDUCATION, LICENSES, & CERTIFICATIONS:
Minimum of five (2) years of experience in same or similar positions
High School Diploma or GED Equivalent
ESSENTIAL QUALIFICATIONS:
At least eighteen (18) years of age.
Reliable and punctual attendance.
Excellent time-management skills; prioritizing and completing assigned job tasks effectively.
Excellent interpersonal and customer service skills
Computer Experience: proficient Microsoft Office programs, Outlook, and Canva or similar design system
Excellent verbal and written communication skills; ability to convey messages clearly and compose correspondence with correct and proper grammar.
Strong presentation skills; convey messages clearly and confidently; persuade and effect change positively.
Capable of working effectively independently with minimal supervision
High attention to detail and accuracy
Strong organizational skills
Ability to prioritize effectively and efficiently meet deadlines and produce work in a timely manner.
Ability to elicit and accept constructive feedback.
Ability to work well under deadline pressure
Proven experience in a leadership role within the security industry.
Strong observational and communication skills.
Ability to make sound decisions and remain composed in high-pressure situations.
Physical fitness and the ability to stand and walk for extended periods.
Proficiency in computer skills for report writing and security equipment operation.
Customer service orientation and a helpful demeanor.
Flexibility to work various shifts, including evenings, weekends, and holidays.
ASSOCIATE ACKNOWLEDGMENT:
This description is not intended to be all-inclusive. Associates may be asked to perform any reasonable management request, within their capabilities, to meet the ongoing needs of the business.
NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, in the sole discretion of the Company and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Source : Crescent Hotels and Resorts