Executive Sous Chef

With eight individual brands and more than 1,500 hotels internationally, Radisson Hotel Group Americas is one of the largest, most dynamic hotel groups in the world. Our portfolio includes Radisson Collection, Radisson Individuals, Radisson Blu, Radisson, Radisson RED, Park Plaza, Park Inn by Radisson and Country Inn & Suites by Radisson.

At the heart of Radisson Hotel Group is our brand promise, Every Moment Matters . More than our signature, it is simply how we do business and who awe are at the core. We strive to provided a meaningful employment experience with a focus on developing our team's talents because we believe our people are the center of our success. Your next opportunity starts here. Join a team of moment makers today!

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Blu's 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
-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 Radisson Blu 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

REQUIREMENTS:

-Minimum two years experience as Sous Chef or equivalent role
-Previous supervisory experience required
-Previous culinary management experience in high volume fine dining
-Minimum 2 year culinary degree required, three - four year degree preferred
-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 or menu development, knowledge of both international and domestic dishes

PHYSICAL DEMANDS

-Ability to lift 50 pounds on a regular basis
-Ability to push and pull carts weighing up to 250 pounds occasionally
-Ability to sit at a desk for up to 5 hours
-Ability to stand for extended periods of time
-Ability to work in extreme conditions like freezers and kitchens

We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information or other protected class. Background checks are also required before employment begins.

Visa Requirements: We participate in E-Verify and all candidates must be in possession of identification providing authorization to work in the United States as defined in the Immigration Reform and Control Act of 1968 (IRCA). This position does not offer sponsorship of Work Visas.