Sous Chef

Company Description

Park Inn by Radisson is a brand of Radisson Hotel Group, known for offering comfortable, connected, and affordable hotels. We provide stress-free experiences with good food, vibrant environments, contemporary design, and friendly personalized service. Located in capital cities, economic hubs, and near airports and railway stations, our hotels offer utmost convenience. Park Inn by Radisson is part of the Radisson Hotel Group, which includes various other hotel brands, all offering unique and quality hospitality experiences.

AREAS OF RESPONSIBILITY

Organizes and maintains work areas, cooler and pantry storage for restaurant

• 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.

Manages kitchen staff

• 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

Prepares and inspects food to maintain quality standards

• 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

Works with other departments to efficiently operate restaurant kitchen

• 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

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

• 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

Adheres to hotel policies and procedures

• 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