Sous Chef- Western

AREAS OF RESPONSIBILITY

• Familiar with and enforces food safety and health guidelines
• Provides input for creation of restaurant and bar menus
• Completes daily food production sheets and other reports
• Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
• Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage
• Inspects ingredients upon delivery and before use to ensure quality
• Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
• Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
• Relays feedback of restaurant employees to department manager
• Trains kitchen staff
• Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes
• Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage
• Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards
• Assists in cutting meat, preparing food and stocking restaurant workstations
• Shares food and beverage complaints with Executive Chef and works to resolve
• Participates in vendor and outlet food tastings
• Ensures department adheres to Radisson, hotel, local and state health, hygiene and safety policies
• Maintains current and seasonal recipes for menu items
• Aware and informed about hotel events which impact restaurant and food inventory
• Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef
• Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
• Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence
• Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events
• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality
• Attends work on time as scheduled
• Follows hotel grooming and hygiene standards
• Minimises safety hazards by following all safety rules and procedures
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
• At all time projects a favourable image of Brand to the public

REQUIREMENTS

• Knowledge of local health and safety regulations
• Culinary degree or equivalent experience
• 4 years progressive experience in high-volume kitchen
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Strong floor presence with focus and energy
• Ability to multitask and work well under pressure