Sous Chef - Banquets

Syracuse, NY, USA|

Job Overview

Compensation

Hourly

Exact $25.00

Work Schedule

Flexible

Benefits

Highly competitive wages

Exceptional benefit plan

401K matching program

flexible scheduling

Discounts with Crescent managed properties

Hotel discounts with Marriott International

Free parking

FREE MEALS during shifts

Quarterly employee appreciation events

Job Description

Crescent Hotels & Resorts is a renowned hospitality company dedicated to providing exceptional lodging and banquet services across its managed properties in North America. Known for its commitment to quality and guest satisfaction, Crescent Hotels & Resorts offers a dynamic work environment where associates are valued and empowered to contribute to a culture of excellence and inclusivity. The company focuses on fostering diversity, equity, and inclusion, creating a workplace where open dialogues and respect for differences are integral to the organizational ethos. With a broad network of properties, including collaborations with Marriott International brand hotels, Crescent Hotels & Resorts provides comprehensive opportunities for career growth, learning, and development in the hospitality industry.

The Sous Chef position within the Banquets department at Crescent Hotels & Resorts is a pivotal role responsible for overseeing daily kitchen operations related to banquet services. The role is designed for a professional who thrives in a fast-paced environment and has a passion for culinary excellence and team leadership. The Sous Chef will assist the Executive Sous Chef in menu development, inventory management, and maintaining the highest standards of food preparation and presentation. This position demands strong supervisory skills to plan, organize, direct, coach, train, and discipline kitchen staff to ensure smooth operation and outstanding guest experiences.

Being part of Crescent Hotels & Resorts means enjoying highly competitive wages and a rich benefit package that supports both associates and their families. Benefits include an exceptional health and wellness plan, 401K matching programs, flexible work scheduling to balance life and work priorities, and various discounts at Crescent managed properties and Marriott International hotels. The company emphasizes employee appreciation through quarterly recognition events and practical perks such as free parking and meals during shifts.

In this role, the Sous Chef will ensure compliance with all departmental and hotel policies, lead daily production schedules, coordinate banquet event execution, and maintain clear communication within the kitchen team. This position requires a keen eye for quality control and operational efficiency, including inventory requisition and supply management in collaboration with purchasing personnel. Additionally, the Sous Chef plays a critical role in staff development and maintaining an ongoing training program to uphold food safety, sanitation, and service standards.

Crescent Hotels & Resorts encourages applications from individuals who are self-driven, maintain composure under pressure, and are committed to exceeding guest expectations consistently. The company is an equal opportunity employer dedicated to supporting veterans and individuals with disabilities. This role offers a unique opportunity to join a respected hospitality brand where your culinary expertise, leadership skills, and dedication can make a substantial impact both within the kitchen and on overall guest satisfaction. Join Crescent Hotels & Resorts to advance your culinary career in a supportive, inclusive, and growth-oriented setting.

Job Requirements

High school diploma or equivalent
minimum of two years experience in a banquet or large-scale kitchen operation
proven supervisory or leadership experience
solid understanding of food safety regulations and sanitation practices
capability to handle high-pressure situations and manage multiple tasks simultaneously
strong communication skills
ability to work flexible hours including evenings, weekends and holidays
physical ability to perform kitchen duties such as standing for long periods and lifting heavy items
willingness to participate in ongoing training and development
legal authorization to work in the country

Job Qualifications

High school diploma or equivalent
previous experience in banquet kitchen operations
strong leadership and supervisory skills
ability to plan, organize, direct, coach, train and discipline staff
knowledge of food safety and sanitation standards
excellent communication and interpersonal skills
ability to work effectively under pressure
familiarity with inventory management and cost control
culinary degree or certification preferred
experience working in a fast-paced kitchen environment
ability to maintain high cleanliness and safety standards

Job Duties

Maintain complete knowledge of and ensure associate compliance with all departmental and 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
work with banquet staff to schedule and execute tastings as needed
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
requisition 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 banquet staff 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
ensure that excess items are utilized efficiently
oversee and direct training of new hires in specified phases of the kitchen operation
maintain an on-going training program for existing staff
back to basics training maintained
maintain hotel policies and standards
perform any other job related duties as assigned
comply with attendance rules and be available to work on a regular basis
expedite plating and service as needed