Job Description

Title:Executive Sous ChefDepartment:KitchenReports To:General ManagerEffective Date:Purpose:Lead 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.CONSTITUENTS\xc2\xa7 Guests\xc2\xa7 Employees\xc2\xa7 Hotel owners\xc2\xa7 VendorsINDICATORS OF SUCCESS\xc2\xa7 Achievement of customer satisfaction and loyalty goals\xc2\xa7 Achievement of food & beverage revenue, profit and customer satisfaction goals\xc2\xa7 Achievement of employee engagement survey and retention goalsAREAS OF RESPONSIBILITYParticipates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Groups overall mission, vision values and strategies\xc2\xa7 Assists the Executive Chef in managing to meet financial and guest satisfaction goalsEnsures quality and consistency in the preparation and presentation of menu items\xc2\xa7 Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments\xc2\xa7 Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef\xc2\xa7 Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe\xc2\xa7 Maintains product consistency by conducting inspections of seasonings, portion and appearance of food\xc2\xa7 Coordinates service with restaurant and banquet operationsManages the kitchen operation\xc2\xa7 Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet\xc2\xa7 Complete assigned kitchen projects in a timely and professional manner\xc2\xa7 Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines\xc2\xa7 Schedules Sous chefs and kitchen staff based upon forecasted volumesSupports Food & Beverage Outlets\xc2\xa7 Works closely with Executive Chef to ensure success banquet and outlets\xc2\xa7 Manages Food & Beverage Outlets as needed\xc2\xa7 Assists in training restaurant kitchen staffAssists in planning and preparation of banquet and off-site events\xc2\xa7 Attends banquet meetings concerning event menus and food presentation\xc2\xa7 Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered eventsCreates 100% guest satisfaction by providing the Yes I Can! 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\xc2\xa7 Communicates and reinforces the vision for Yes I Can! service to employees\xc2\xa7 Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis\xc2\xa7 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis\xc2\xa7 Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services\xc2\xa7 Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamworkAdheres to hotel policies and procedures\xc2\xa7 Keep Manager promptly and fully informed of all problems or unusual matters of significance\xc2\xa7 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\xc2\xa7 Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment\xc2\xa7 At all times projects a favourable image of the Hotel to the public\xc2\xa7 Abide by all Brand rules and regulations\xc2\xa7 Adhere to all Brand policies and procedures\xc2\xa7 Actively support and promote Workplace Health and Safety within the work environment\xc2\xa7 Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designateREQUIREMENTS\xc2\xa7 Minimum two years experience as Sous Chef or equivalent role\xc2\xa7 Previous supervisory experience required\xc2\xa7 Previous culinary management experience in high volume restaurant\xc2\xa7 Minimum 2 year culinary degree required, three - four year degree preferred\xc2\xa7 Able to resolve conflicts with guests, supervisor and employee\xc2\xa7 Collaborate effectively with other hotel employees and managers to ensure teamwork\xc2\xa7 Excellent multitasking skills\xc2\xa7 Basic computer skills required\xc2\xa7 Extensive knowledge or menu development, knowledge of both international and domestic dishes

Radisson