Executive Sous Chef- Hotel

4 weeks ago

Chicago, United States Source One Hospitality Full time

Job DescriptionLead the kitchen operations and staff to provide menu items prepared and presented to with high quality and consistency while assisting the executive chef manage within budget• Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group Americas (RHGA) overall mission, vision values and strategies• -Assists the Executive Chef in managing to meet financial and guest satisfaction goals• -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 items to recipe• Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food• Coordinates service with restaurant and banquet operations• -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• Schedules Sous chefs and kitchen staff based upon forecasted volumes• 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 RHGA experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations• -Communicates and reinforces the vision for Yes I Can• Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

Requirements

-Minimum two years experience as Sous Chef or equivalent role• Previous supervisory experience required• Previous culinary management experience in high volume dining• Able to resolve conflicts with guests, supervisor, and employee• Collaborate effectively with other hotel employees and managers to ensure teamwork• Excellent multitasking skills• Basic computer skills required• Extensive knowledge of menu development, international, and domestic dishes

Benefits

$90K + 10% bonus

full benefits through choice hotels#J-18808-Ljbffr

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