Job Description

Title:

Executive Sous Chef

Department:

Kitchen

Reports To:

General Manager

Effective 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

§ Guests

§ Employees

§ Hotel owners

§ Vendors

INDICATORSOF SUCCESS

§ Achievementof customer satisfaction and loyalty goals

§ Achievementof food & beverage revenue, profit and customer satisfaction goals

§ Achievementof employee engagement survey and retention goals

AREAS OFRESPONSIBILITY

Participatesin the development and implementation of business strategies for the hotelwhich are aligned with Radisson Hotel Group’s overall mission, vision valuesand strategies

§ Assists the Executive Chef in managing to meet financial and guestsatisfaction goals

Ensuresquality and consistency in the preparation and presentation of menu items

§ Conducts food inventory and makes orders to meet demand of restaurantoutlets and banquet departments

§ Participates in food tastings and reviews competition menus to shareinput and suggestions with Executive Chef

§ Maintains menu recipes and instructs kitchen staff on preparation ofmenu items to recipe

§ Maintains product consistency by conducting inspections of seasonings,portion and appearance of food

§ Coordinates service with restaurant and banquet operations

Manages thekitchen operation

§ Monitors uniform and professional appearance of Kitchen staff to meetsafety, 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 followedto meet or exceed food safety guidelines

§ Schedules Sous chefs and kitchen staff based upon forecasted volumes

SupportsFood & 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 inplanning 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 foodpreparation stations for off-site catered events

Creates 100%guest satisfaction by providing the Yes I Can! experience through performancethat demonstrates the standards of genuine hospitality and exceeding guestexpectations. Provides employees withthe training and resources they need to maximize employee engagement anddeliver Yes I Can! service and teamwork

§ Communicates and reinforces the vision for Yes I Can! service toemployees

§ Ensures that employees provide Yes I Can! genuine hospitality andteamwork on an ongoing basis

§ Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

§ Seeks opportunities to improve the customer experience by seekingcustomer feedback and reviewing management reports and developing strategies toimprove department and hotel services

§ Provides employees with the tools, training and environment they need todeliver Yes I Can! service and teamwork

Adheres tohotel policies and procedures

§ Keep Manager promptly and fully informed of all problems or unusualmatters of significance

§ Performs all duties and responsibilities in a timely and efficientmanner in accordance with established company policies and procedures toachieve the overall objectives of this position

§ Maintains a favourable working relationship with all other hotelemployees to foster and promote a co-operative and harmonious workingenvironment

§ At all times projects a favourable image of the Hotel to the public

§ Abide by all Brand rules and regulations

§ Adhere to all Brand policies and procedures

§ Actively support and promote Workplace Health and Safety within the workenvironment

§ Perform any other reasonable duties as directed by your Department Head,the General Manager or his/her designate

REQUIREMENTS

§ Minimum two years experience as Sous Chef or equivalent role

§ Previous supervisory experience required

§ Previous culinary management experience in high volume restaurant

§ Minimum 2 year culinary degree required, three – four year degreepreferred

§ Able to resolve conflicts with guests, supervisor and employee

§ Collaborate effectively with other hotel employees and managers toensure teamwork

§ Excellent multitasking skills

§ Basic computer skills required

§ Extensive knowledge or menu development, knowledge of both internationaland domestic dishes

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