Sous Chef

Sous Chef supports the Executive Chef in leading daily culinary operations while ensuring exceptional food quality, presentation, consistency, and sanitation standards throughout our luxury property.

This hands-on culinary leader will supervise and develop kitchen team members, oversee food preparation and production, maintain recipe and presentation standards, and ensure restaurant, banquet, and event operations are properly prepared for successful service.

Key responsibilities include assisting with team training and development, scheduling, food preparation, quality control, inventory, ordering, food and labor cost management, waste reduction, and kitchen organization. The Sous Chef will also ensure compliance with food safety, sanitation, storage, labeling, and FIFO standards.

The Sous Chef will work closely with the

Executive Chef, Food & Beverage leadership, Restaurant, Banquets, Stewarding, and Purchasing teams to maintain efficient operations and consistently deliver an elevated culinary experience.

About Crescent Hotels & Resorts

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Responsibilities

• The
• Curio Collection by Hilton

Requirements

• Sous Chef, culinary supervisory, or kitchen leadership experience, preferably within a luxury hotel, upscale restaurant, or high-volume culinary environment. Strong culinary knowledge, leadership skills, attention to detail, and the ability to remain composed during high-volume service are essential.

Previous

• Schedule flexibility, including early mornings, evenings, weekends, and holidays, is required based on business and event needs.
• Lead the kitchen. Develop the team. Create memorable experiences one plate at a time.

Preferred

• luxury or full-service hotel experience is highly preferred, and Hilton or Curio Collection experience is a plus.