Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
Crescent Hotels & Resorts is a reputable hospitality company known for its commitment to providing exceptional guest experiences across its portfolio of properties. Specializing in upscale accommodations and event services, Crescent Hotels & Resorts operates numerous hotel and resort locations that emphasize comfort, quality, and attentive service. The company is recognized for maintaining high standards that align with premium hospitality brands such as Hilton, which underscores their dedication to excellence in all operational facets. By maintaining a strong focus on guest satisfaction and operational efficiency, Crescent Hotels & Resorts continues to uphold its position as a leader in the hospitality industry.
The role described is a key leadership position within the banquet and catering department, primarily responsible for overseeing all aspects of food preparation, presentation, and service for catered events. This position involves close collaboration with the sales and banquet teams to ensure seamless event execution that meets or exceeds customer expectations. The Executive Sous Chef or Banquet Chef will play an integral role in menu planning, recipe management, food purchasing, labor and cost control, and maintaining the highest standards of food safety and quality. Additionally, the role demands strong leadership capabilities to manage, train, and develop the banquet kitchen team, ensuring operational standards comply with federal, state, corporate, and franchise regulations.
The successful candidate will have extensive experience in kitchen management within a hospitality or resort setting, with 4 to 5 years preferred in roles such as Executive Sous Chef, Banquet Chef, or Executive Chef. The position requires a hands-on leader capable of effectively managing food production for large-scale banquets and catering events, while fostering a culture of continuous improvement and teamwork. Duties also include maintaining accurate recipe files, monitoring food and labor costs, scheduling, payroll preparation, and conducting regular staff meetings to review standards and procedures. The role also entails participation in special projects, public relations events, and assisting with overall food budgeting.
In addition to operational duties, this position requires coordination with suppliers approved through Avendra, adherence to Crescent Hotels & Resorts and Hilton brand standards, and the ability to manage kitchen sanitation and equipment maintenance to promote a safe work environment. Strong communication skills are essential for interacting with clients, catering staff, and senior management. The role demands multitasking and a proactive approach to problem-solving, ensuring events run smoothly and customer satisfaction remains high.
This is a full-time position that offers a dynamic and challenging work environment in the hospitality industry, providing opportunities for professional growth and development within a respected company. The Executive Sous Chef or Banquet Chef will be instrumental in driving the success of banquet operations and enhancing the overall guest experience at Crescent Hotels & Resorts.
The role described is a key leadership position within the banquet and catering department, primarily responsible for overseeing all aspects of food preparation, presentation, and service for catered events. This position involves close collaboration with the sales and banquet teams to ensure seamless event execution that meets or exceeds customer expectations. The Executive Sous Chef or Banquet Chef will play an integral role in menu planning, recipe management, food purchasing, labor and cost control, and maintaining the highest standards of food safety and quality. Additionally, the role demands strong leadership capabilities to manage, train, and develop the banquet kitchen team, ensuring operational standards comply with federal, state, corporate, and franchise regulations.
The successful candidate will have extensive experience in kitchen management within a hospitality or resort setting, with 4 to 5 years preferred in roles such as Executive Sous Chef, Banquet Chef, or Executive Chef. The position requires a hands-on leader capable of effectively managing food production for large-scale banquets and catering events, while fostering a culture of continuous improvement and teamwork. Duties also include maintaining accurate recipe files, monitoring food and labor costs, scheduling, payroll preparation, and conducting regular staff meetings to review standards and procedures. The role also entails participation in special projects, public relations events, and assisting with overall food budgeting.
In addition to operational duties, this position requires coordination with suppliers approved through Avendra, adherence to Crescent Hotels & Resorts and Hilton brand standards, and the ability to manage kitchen sanitation and equipment maintenance to promote a safe work environment. Strong communication skills are essential for interacting with clients, catering staff, and senior management. The role demands multitasking and a proactive approach to problem-solving, ensuring events run smoothly and customer satisfaction remains high.
This is a full-time position that offers a dynamic and challenging work environment in the hospitality industry, providing opportunities for professional growth and development within a respected company. The Executive Sous Chef or Banquet Chef will be instrumental in driving the success of banquet operations and enhancing the overall guest experience at Crescent Hotels & Resorts.
Job Requirements
- Ability to obtain required government licenses or certifications
- Ability to work in confined areas continuously
- Ability to read, write and speak English
- Finger and hand dexterity
- Ability to lift up to 80lbs
- Strong interpersonal and communication skills
- Ability to stand, walk and perform in banquet kitchen
- Ability to observe and detect signs of emergency situations
- Maintain professional appearance and demeanor
Job Qualifications
- 4 to 5 years kitchen management experience as an Executive Sous Chef, Banquet Chef or Executive Chef in a resort setting preferred
- Hospitality experience preferred
- Knowledge of catering and food profession
- Supervision and management skills
- Ability to communicate effectively in English
- Basic mathematical skills
- Ability to manage large department
- Ability to handle emergency situations
- Ability to work in a team environment
Job Duties
- Create and maintain recipe file
- Pass on suggestions, new ideas, BEO challenges and solutions to the Director of Sales, Director of Banquets and Catering Service Managers
- Analyze Banquet Event Orders and assist in planning and coordinating functions with catering staff
- Meet with prospective clients to demonstrate food products and discuss banquet events
- Oversee all food preparation, presentation, and service for all functions according to brand standards
- Purchase all food and other products necessary for banquet events using Avendra approved suppliers
- Manage daily production of food, control food and labor costs, and ensure safety standards are followed
- Supervise banquet kitchen team members, prepare payroll, schedules, train and develop staff
- Monitor and control maintenance and sanitation of kitchen and equipment
- Assist in menu creation and planning to attract business
- Interview, hire, train and evaluate staff
- Conduct monthly staff meetings
- Supervise restaurant outlets as needed
- Perform special projects and participate in task forces and committees
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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