Restaurant Sous Chef
Choice Hotels International, Inc (NYSE:
CHH) is one of the largest lodging franchisors in the world.
A challenger in the upscale segment and a leader in midscale and extended stay, Choice has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories.
A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders.
The award-winning Choice Privileges loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks.
For more information, visit www.
choicehotels.
com.
The ability to model Choice's Cultural Values:
Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.
Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.
Stylish.
Iconic.
Entirely Radisson Blu.
Join this award-winning team of Moment Makers as our next Restaurant Sous Chef.
Be a part of the rich culture of a luxury downtown property.
Radisson Blu Aqua boasts 334 chic guest rooms and an impressive 8,000 square feet of fitness spa rooms and facilities.
The first Radisson Blu in the United States is within walking distance from Millennium Park, the Magnificent Mile, and Navy Pier.
WHAT WE OFFER:
1st of the Month after 30 Days of Employment:
- Full benefits package, including health, dental, vision, short & long term disability, auto insurance, and so much more! - Employer paid Accident insurance and HSA contribution - 401(k) Retirement Plan 90 Days:
- Paid Vacation and Sick Time - 8 Paid Holidays - Paid Bereavement 1 Year:
- Paid Floating Holidays Key
Responsibilities:
-Oversees kitchen operational areas -Maintains current and seasonal recipes for menu items -Familiar with and enforces food safety and health guidelines -Relays feedback of kitchen employees to department manager -Provides input for creation of banquet, restaurant, and bar menus -Completes daily food production sheets and other reports -Checks all stations to ensure proper setup, cleaning, and take down before and after each shift -Inspect orders to ensure the quality and presentation meets restaurant standards -Manages kitchen staff -Trains kitchen staff -Leads periodic meetings with kitchen staff to coach on new recipes and kitchen processes -Works with Executive Chef to schedule kitchen staff for appropriate coverage -Conducts interviews with potential hires upon request -Prepares and inspects food to maintain quality standards -Cuts meat and prepares food for cook stations -Inspects ingredients upon delivery and before use to ensure quality -Assists in quarterly inventories -Shares food and beverage complaints with Executive Chef and works to resolve -Ensures department adheres to Choice Hotels, local and state health, hygiene and safety policies -Works with other departments to efficiently operate kitchen -Coordinates kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar -Reports special requests, food spoilage, and other Kitchen concerns to Executive Chef -Attends Banquet Event Order (BEO) meetings when Executive Chef is unavailable -Attends stand-up, safety, and other periodic meetings in Executive Chef's absence -Responds quickly and accurately to requests for special accommodations (allergies, box lunches) for guests, groups, and events -Develops and implements strategies and practices which support employee engagement -Develops and recruits the human resources necessary to achieve hotel and Management Services' goals -Directs the development and implementation of strategies and practices which support employee engagement throughout the hotel -Oversees all facets of human resources management including the recruitment and selection, training & development, compensation, recognition and performance management of the work force -Takes active role in recruitment and selection of qualified candidates -Communicates performance expectations and provides employees with on-going feedback -Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential -Drives employee engagement through the creation and implementation of departmental action plans -Creates 100% guest satisfaction by providing the Radisson Blu 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 -Communicates and reinforces the vision for customer service to all managers, supervisors and employees -Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork -Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees -Ensures that the hotel delivers 100% Guest Satisfaction by developing customer feedback avenues (soliciting input, reports, etc.
) and focusing management team on identifying trends and developing and implementing solutions -Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork -Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest Recommended Skills Catering Activity And Reception Organisation Coaching And Mentoring Customer Service Food Safety Foods Human Resources Estimated Salary: $20 to $28 per hour based on qualifications.
CHH) is one of the largest lodging franchisors in the world.
A challenger in the upscale segment and a leader in midscale and extended stay, Choice has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories.
A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders.
The award-winning Choice Privileges loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks.
For more information, visit www.
choicehotels.
com.
The ability to model Choice's Cultural Values:
Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.
Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.
Stylish.
Iconic.
Entirely Radisson Blu.
Join this award-winning team of Moment Makers as our next Restaurant Sous Chef.
Be a part of the rich culture of a luxury downtown property.
Radisson Blu Aqua boasts 334 chic guest rooms and an impressive 8,000 square feet of fitness spa rooms and facilities.
The first Radisson Blu in the United States is within walking distance from Millennium Park, the Magnificent Mile, and Navy Pier.
WHAT WE OFFER:
1st of the Month after 30 Days of Employment:
- Full benefits package, including health, dental, vision, short & long term disability, auto insurance, and so much more! - Employer paid Accident insurance and HSA contribution - 401(k) Retirement Plan 90 Days:
- Paid Vacation and Sick Time - 8 Paid Holidays - Paid Bereavement 1 Year:
- Paid Floating Holidays Key
Responsibilities:
-Oversees kitchen operational areas -Maintains current and seasonal recipes for menu items -Familiar with and enforces food safety and health guidelines -Relays feedback of kitchen employees to department manager -Provides input for creation of banquet, restaurant, and bar menus -Completes daily food production sheets and other reports -Checks all stations to ensure proper setup, cleaning, and take down before and after each shift -Inspect orders to ensure the quality and presentation meets restaurant standards -Manages kitchen staff -Trains kitchen staff -Leads periodic meetings with kitchen staff to coach on new recipes and kitchen processes -Works with Executive Chef to schedule kitchen staff for appropriate coverage -Conducts interviews with potential hires upon request -Prepares and inspects food to maintain quality standards -Cuts meat and prepares food for cook stations -Inspects ingredients upon delivery and before use to ensure quality -Assists in quarterly inventories -Shares food and beverage complaints with Executive Chef and works to resolve -Ensures department adheres to Choice Hotels, local and state health, hygiene and safety policies -Works with other departments to efficiently operate kitchen -Coordinates kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar -Reports special requests, food spoilage, and other Kitchen concerns to Executive Chef -Attends Banquet Event Order (BEO) meetings when Executive Chef is unavailable -Attends stand-up, safety, and other periodic meetings in Executive Chef's absence -Responds quickly and accurately to requests for special accommodations (allergies, box lunches) for guests, groups, and events -Develops and implements strategies and practices which support employee engagement -Develops and recruits the human resources necessary to achieve hotel and Management Services' goals -Directs the development and implementation of strategies and practices which support employee engagement throughout the hotel -Oversees all facets of human resources management including the recruitment and selection, training & development, compensation, recognition and performance management of the work force -Takes active role in recruitment and selection of qualified candidates -Communicates performance expectations and provides employees with on-going feedback -Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential -Drives employee engagement through the creation and implementation of departmental action plans -Creates 100% guest satisfaction by providing the Radisson Blu 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 -Communicates and reinforces the vision for customer service to all managers, supervisors and employees -Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork -Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees -Ensures that the hotel delivers 100% Guest Satisfaction by developing customer feedback avenues (soliciting input, reports, etc.
) and focusing management team on identifying trends and developing and implementing solutions -Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork -Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest Recommended Skills Catering Activity And Reception Organisation Coaching And Mentoring Customer Service Food Safety Foods Human Resources Estimated Salary: $20 to $28 per hour based on qualifications.
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