Sous Chef

What We Look For... We are looking for a Sous Chef to be part of a first-class culinary team that provides support, supervises, and coordinates the preparation of food according to the standards set by the Executive Chef. The Key Responsibilities: Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service. Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff. Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dining, and banquets for all meals of the day. Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks. Prepare and train staff in use of working menus, portion size, recipe cards and photo standards. Work with restaurant management to increase food knowledge of staff to properly sell menu to customers. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation. Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures. Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs. The Model Qualifications: 3+ years of experience as a sous chef. 2+ years managerial experience. Graduation from a culinary academy preferred. Proficient in English and Spanish preferred. Radiate Hospitality is an Equal Opportunity Employer - we welcome applicants of all backgrounds, identities, and abilities. #J-18808-Ljbffr Radiate Hospitality