Sous Chef - Banquets

Position Description Unique. Stylish. Entirely Radisson Blu. Upper upscale by industry definition. First class in any other language. High on design and style, all wrapped up in a Yes I Can! Attitude. The Radisson Blu Mall of America features 500 design forward guest rooms, unique spaces and over 26,000 square feet of meeting space, and is the first hotel connected to the Mall of America. Responsibilities Overseeing banquet kitchen operational areas Maintaining current and seasonal recipes for menu items Enforcing food safety and health guidelines Relaying feedback of kitchen employees to department manager Providing input for creation of banquet, restaurant, and bar menus Completing daily food production sheets and other reports Checking all stations to ensure proper setup, cleaning, and take down before and after each shift Inspecting banquet kitchen production to ensure the quality and presentation meets Radisson Blu banquet standards Managing banquet kitchen staff Training banquet kitchen staff Leading periodic meetings with banquet kitchen staff to coach on new recipes and kitchen processes Working with executive chef and executive sous chef to schedule kitchen staff for appropriate coverage Conducting interviews with potential hires upon request Preparing and inspecting food to maintain quality standards Cutting meat and preparing food for cook stations Inspecting ingredients upon delivery and before use to ensure quality Assisting in quarterly inventories Sharing food and beverage complaints with executive chef or executive sous chef and working to resolve Ensuring department adheres to Radisson Blu, local and state health, hygiene and safety policies Working with other departments to efficiently operate kitchen Coordinating kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar Reporting special requests, food spoilage, and other Kitchen concerns to executive chef or executive sous chef Attending Banquet Event Order (BEO) meetings Attending stand-up, safety, and other periodic meetings in executive chef's absence Responding quickly and accurately to requests for special accommodations (allergies, box lunches) for guests, groups, and events Providing Yes I Can! genuine hospitality and teamwork on an ongoing basis Performing other duties as required by management to provide 100% Guest Satisfaction and genuine hospitality to our guests Position Requirements Knowledge of local health and safety regulations Culinary degree or equivalent experience 4 years progressive experience in high-volume kitchen Excellent oral and written communication skills Ability to collaborate effectively with other hotel employees and managers to ensure teamwork Ability to resolve conflicts with guests, supervisor and employees Strong floor presence with focus and energy Ability to multitask and work well under pressure Physical Demands Long hours are sometimes required, ability to work flexible schedule Ability to stand for long periods of time Ability to lift 25 pounds and push or pull up to 75 pounds on a regular basis Good manual dexterity for the use of common office equipment Brand Radisson Blu We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, disability, veteran status, genetic information, sexual orientation and gender identity or any other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered. #J-18808-Ljbffr Confidential