Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,500.00 - $79,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Employee wellness programs
Job Description
Crescent Hotels and Resorts, aligned with Hilton Brand Standards, stands as a prestigious hospitality group dedicated to delivering exceptional service and memorable experiences to its guests. Renowned for its commitment to high-quality banquet and catering services, the company prides itself on maintaining meticulous standards in food preparation, presentation, and customer satisfaction. With a strong presence in the resort and hospitality industry, Crescent Hotels and Resorts fosters a dynamic environment where culinary excellence and innovative hospitality solutions come together to create unforgettable events and celebrations. The company's steady growth and adherence to superior service standards make it a sought-after employer for... Show More
Job Requirements
- high school diploma or equivalent
- 4 - 5 years kitchen management experience in a resort or hospitality setting
- ability to obtain required government licenses or certifications
- ability to lift up to 80lbs
- ability to work in confined area continuously
- ability to read, write and speak English
- effective managerial and supervisory skills
- strong verbal and written communication skills
- ability to stand, walk and continuously perform in the banquet kitchen
- ability to handle stressful situations with patience and diplomacy
Job Qualifications
- 4 - 5 years kitchen management experience as an Executive Sous Chef, Banquet Chef or Executive Chef in a resort setting preferred
- hospitality experience preferred
- ability to obtain required government licenses or certifications
- thorough knowledge of the catering and food profession
- knowledge of policies and procedures relevant to the role
- strong supervision and management skills
- effective communication in English
- self-starting personality with an even disposition
- professional appearance and demeanor
- ability to communicate well with guests
- team player
- ability to manage a large department effectively
- basic mathematical skills
- ability to observe and detect signs of emergency situations
- ability to establish and maintain effective working relationships with associates, customers and patrons
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, assist in planning and coordinating the functions with the Catering staff to ensure the events meet or exceed customer expectations
- meet with perspective clients to demonstrate food product and discuss banquet event
- oversee all food preparation, presentation and service for all functions
- ensure all food products are prepared and served within Crescent Hotels and Resorts and Hilton Brand Standards and specifications
- purchase all food and other products necessary for all banquet events, using Avendra approved suppliers
- manage the daily production of food for all catered events
- control food and labor costs
- ensure preparation, plating and presentation standards are maintained
- ensure the appropriate quantity of food is prepared and safety standards and regulations are followed
- supervise the Banquet Kitchen Team Members
- prepare daily and biweekly payroll
- prepare weekly schedules
- train, develop, empower, resolve problems, provide open communication and recommend discipline as appropriate
- monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations
- assist in the creation and planning of menus and implement changes to continue to attract business
- interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and or termination when appropriate
- conduct monthly staff meetings which include review standards, hotel and departmental procedures and operating procedures
- work in and or supervise restaurant outlets as needed
- perform special projects and other responsibilities as assigned
- participate in task forces and committees as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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