Jr. Sous Chef

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible schedule

Professional development opportunities

Job Description

Crescent Hotels & Resorts is a renowned hospitality company distinguished for its dedication to delivering superior lodging and exceptional guest experiences across its diverse portfolio of hotels and resorts. With a commitment to excellence in both service and operational standards, Crescent Hotels & Resorts has established itself as a leader in the hospitality industry. The company emphasizes quality, innovation, and a welcoming environment, making it a preferred employer for professionals passionate about hospitality and customer service. They value teamwork, professional growth, and maintaining high standards, particularly in their food and beverage services, which play a critical role in guest satisfaction and overall experience. The working environment at Crescent Hotels & Resorts is dynamic and fast-paced, requiring a team-oriented approach and a focus on continuous improvement and efficiency.

This role is for a Kitchen Supervisor position within Crescent Hotels & Resorts, offering a pivotal opportunity for a culinary professional to lead and manage kitchen operations effectively. The Kitchen Supervisor plays a crucial role in training, supervising, and motivating kitchen staff to deliver exceptional food quality and maintain high standards of safety, sanitation, and productivity. This position involves direct oversight of food preparation activities, compliance with operational procedures, and coordination with front-of-house staff to ensure timely and efficient food service during meal periods. The individual will be responsible for ensuring all employees are properly trained and adhere to company recipes, portion control standards, and health and safety regulations. Additionally, the Kitchen Supervisor is expected to take initiative in managing kitchen issues promptly, maintaining a clean and organized workspace, and supporting overall kitchen efficiency. The role includes supervising banquet productions for large groups, ensuring quality food production in high-pressure situations, and occasionally filling in for higher-level kitchen management during their absence. Candidates must possess excellent communication skills, leadership abilities, and a deep understanding of culinary operations, including the ability to interpret Banquet Event Orders and work closely with Catering and Convention Services. Flexibility to work varied shifts, including evenings, weekends, and holidays, is essential. This position offers an environment for professional growth within a respected hospitality company, emphasizing teamwork, quality, and guest satisfaction.

Job Requirements

Ability to produce quality food product in a timely manner
Must be flexible enough to work any shifts including evenings, weekends and holidays
Prior experience in supervising kitchen staff
Knowledge of health and safety standards
Computer literate
Strong leadership skills
Excellent communication skills
Good organizational skills
Valid state/local licenses and certificates
Ability to work in a fast paced environment.

Job Qualifications

Able to communicate accurately and effectively in verbal and written form with guests and employees so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required
Must be flexible enough to work any shifts including evenings, weekends and holidays
Supervise team to produce banquets of up to 500 ppl
Able to run and manage shift with no supervision
Have had prior experience of opening and closing shifts when management is absent
Ability to produce quality food product in a timely manner
Ability to read and understand BEOs, attend BEO meetings and work closely with Catering Convention Services in ensuring that the event goes smoothly
Computer literate, including use of Microsoft Word, Excel, etc.
Must be able to work in a fast paced environment
Refined communication skills
Strong leadership skills is highly recommended
Attention to detail
Knowledge of health and safety standards
Good organization skills
Memorize food recipes and food preparation instructions
Easily and quickly prepare food and operate equipment
Equal opportunity employer/protected veterans/individuals with disabilities.

Job Duties

Effectively train all employees in the kitchen on how to perform their job duties to the best of their abilities
Take immediate action on problems that are encountered in the kitchen
Keep open verbal and written communication between the management and employees
Supervise Kitchen employees - work productivity, breaks, safety, sanitation, training and discipline
Ensure food quality standards are followed by all
appearance, taste, garnishment of plate and rotation of products
Ensure the opening and closing procedures for cooks, pantry and cook’s helpers are completed
Efficiently expedite food from front line during meal periods
Take responsibility for shift during absence of the Executive Chef, Executive Sous Chef, and Sous Chef
Responsible for adhering to company use of records, recipes, applicable Franchise and management company’s Standard Operating Procedures, meat charts, etc.
Participate in the monthly food and beverage inventory
Follow management company’s procedure on portion control - check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly
Make sure meat cage is locked at all times
Maintain a clean, organized kitchen
Maximize productivity of employees
Work all areas as needed or directed
Maintain and enforce all control procedures.
Maintain quality of employee meals
Able to communicate accurately and effectively in verbal and written form with guests and employees so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required
Must be flexible enough to work any shifts including evenings, weekends and holidays
Supervise team to produce banquets of up to 500 ppl.
Able to run and manage shift with no supervision
Have had prior experience of opening and closing shifts when management is absent
Ability to produce quality food product in a timely manner
Ability to read and understand BEOs, attend BEO meetings and work closely with Catering Convention Services in ensuring that the event goes smoothly
Computer literate, including use of Microsoft Word, Excel, etc.
Must be able to work in a fast paced environment
Refined communication skills
Strong leadership skills is highly recommended
Attention to detail
Knowledge of health and safety standards
Good organization skills
Memorize food recipes and food preparation instructions
Easily and quickly prepare food and operate equipment
Adhere to and enforce all state/local health codes and ordinances
Possess applicable state/local licenses and certificates.