Sous Chef Continental Kitchen

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 INDBOH