Radisson Hotel Group
Hospitality
SousChef
“Sous Chef at Radisson Hotel Group. Skills: Culinary arts, Kitchen operations, Team leadership. Assist the Executive Chef in daily kitchen operations. Supervise and train kitchen staff”
What You'll Achieve.
Maintain high food quality; Control food costs; Ensure kitchen efficiency; Positive guest feedback
Industry & Context.
Troubleshooting kitchen issues; Resolving staff conflicts
Ability to stand for long periods, Lift up to 50 lbs
What They're Looking For.
Must Have
Minimum 2 years of experience as a Sous Chef, Culinary degree or equivalent experience, Proficiency in all kitchen stations, Knowledge of food safety and sanitation standards, Ability to work flexible hours, including nights and weekends
Nice to Have
Experience with menu development, Cost control experience, Supervisory experience
What You'll Do.
Assist the Executive Chef in daily kitchen operations
Supervise and train kitchen staff
Prepare and cook menu items
Ensure quality and consistency of food
Maintain inventory levels and order supplies
Adhere to food safety and sanitation standards
Manage kitchen costs and minimize waste
Contribute to menu development
How You'll Work.
Team & Collaboration
Kitchen staff; Front of house; Executive Chef
Communication Scope
Staff training; Order accuracy
Applying for this Sous Chef role?
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