Sous Chef

Description

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

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