Executive Sous Chef

Job Description

Participates in the development and implementation of business strategies for the hotel which are aligned with Radissons overall mission, vision values and strategies Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet Complete assigned kitchen projects in a timely and professional manner Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets Works closely with Executive Chef to ensure success banquet and outlets Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events Attends banquet meetings concerning event menus and food presentation Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures Keep 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 favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment At all times projects a favorable image of the Hotel to the public Abide by all Brand rules and regulations Adhere to all Brand policies and procedures Actively support and promote Workplace Health and Safety within the work environment Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate Skills Able to resolve conflicts with guests, supervisor and employee Minimum two years experience as Sous Chef Excellent multitasking skills Extensive knowledge or menu development, knowledge of both international and domestic dishes Basic computer skills required Culinary Degree/Training