Sous Chef - F/Sixteen at The Remi Hotel

Job Description

Job Description

REMI HOTEL

Crescent Hotels & Resorts invites you to embark on an exciting journey as a Sous Chef for the new Modern American Diner within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Hospitality District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It's five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco.

Picture this: A vibrant tapestry of live, work, and play, where the city's elite mingle with young professionals in a symphony of luxury and excitement. Weekends ignite into an electrifying party scene as the Entertainment District transforms into a playground for the glamorous and the adventurous.

JOIN OUR TEAM IF. . .

YOU ARE LOOKING FOR:

• Fun, vibrant atmosphere.
• Polished, sleek, high-end space.
• Work alongside a team of true hospitality professionals and culinary talents.
• A dynamic leadership team that celebrates you for your individuality.
• Supportive team and leadership.

OUR RESTAURANT CONCEPTS

The Sous Chef will oversee all of the food operations for F/Sixteen, our Modern American Diner.

WHAT WE EXPECT

DUTIES & RESPONSIBILITIES

• Support the Executive Chef in the day-to-day oversight of kitchen operations.
• Help execute and maintain exceptional food quality and consistency while upholding corporate standards. Bring a sense of urgency, professionalism, teamwork, and a positive attitude to every shift.
• Deliver a warm, welcoming, and hospitality-driven experience through attention to detail and a guest-first mindset.
• Develop an understanding of the local market and surrounding businesses, restaurants, and hotels.
• Participate in evaluating service standards through company audits and guest and team member feedback.
• Help maintain the highest standards of safety, sanitation, cleanliness, and kitchen organization.
• Lead by example by helping to "Inspire, Inspect, and Inform" the kitchen team each day.
• Follow and support adherence to kitchen schedules, par lists, prep lists, order guides, and opening and closing procedures.
• Assist with kitchen repairs and maintenance, weekly food inventories, culinary education during pre-shift meetings, and quarterly food presentations for FOH and BOH team members.
• Utilize basic computer applications and POS systems as part of daily operations.
• Help develop hourly kitchen team members, participate in quarterly performance evaluations, and assist with recruiting, hiring, coaching, and performance management.
• Build and maintain positive working relationships with vendors while supporting the needs of ownership and restaurant leadership.

GENERAL MANAGEMENT

• Assist in developing and coaching the hourly team.
• Support established operational systems and help ensure consistency in execution.
• Help develop hourly team members and participate in quarterly restaurant staff evaluations.
• Assist with recruiting, interviewing, onboarding, and, when appropriate, performance management of team members.
• Participate in PR, marketing, and sales-building initiatives for both the restaurant and food operations at The REMI Hotel.
• Address performance concerns professionally while recognizing and celebrating strong performance.
• Maintain positive vendor relationships while supporting multiple operational priorities.
• Help foster a culture of excellence by leading with integrity, professionalism, and a hands-on leadership style.
• Support the implementation of efficient systems and processes that improve staffing, organization, and overall operations.
• Maintain compliance with all Arizona labor laws, Department of Health regulations, OSHA standards, and company policies.

FINANCIAL & P&L RESPONSIBILITIES

• Support a culture of financial responsibility by helping manage sales, labor, waste, breakage, food cost, and operating expenses.
• Accurately complete and submit required operational documentation.
• Assist with the proper and timely use of waste sheets and labor proformas.
• Help identify opportunities to improve food cost, labor cost, and supply expenses while supporting budget goals.
• Assist with tracking spending and completing required paperwork in an organized and timely manner.
• Look for opportunities to improve efficiency and productivity throughout kitchen operations.

SAFETY & COMPLIANCE

• Maintain a strong understanding of Arizona labor and hiring laws.
• Follow all company safety programs and participate in monthly health and safety inspections.
• Adhere to corporate standards for kitchen cleanliness, ordering and receiving procedures, and product shelf-life guidelines.
• Support local sourcing initiatives whenever possible and contribute to building a diverse and inclusive kitchen culture.

IDEAL CANDIDATE WILL HAVE

• 2+ years of Chef experience in a high-volume fine dining restaurant and/or hotel environment.
• 8+ years of professional cooking experience.
• ServSafe Certification.
• Ability to work on your feet for extended periods.
• Excellent organizational and time management skills with exceptional attention to detail.
• Strong knife skills.
• Flexibility to work evenings, weekends, holidays, and special events as business needs require.
• Strong food and beverage knowledge.
• Excellent organizational and time management skills with exceptional attention to detail.

WE OFFER

• $65-$75K Annual Salary*
• Medical/Dental/Vision Insurance
• Supplementary Benefits
• Fun Work Environment
• Paid Time Off: Vacation & Sick Leave
• Growth & Development Opportunities

*Compensation will be based on relevant experience, qualifications, and the approved budget for the position.

PHYSICAL REQUIREMENTS

The physical requirements listed below are examples of those of the Sous Chef may need to perform to carry out essential job functions:

• People performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• Ability to work in hot and cold environments.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

OUR COMPANY

MISSION

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. WHAT MAKES US UNIQUE

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.