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