Boasting "locally grown and perfectly seasoned," award-winning cuisine at the FireLake Grill House and Cocktail Bar in the Radisson Plaza Minneapolis; the Firelake Grill House and Cocktail Bar is a sous chef's dream. Opportunity for growth and development as well as a keen nod toward creativitiy and self expression through menu development in a multiple award winning culinary environment. FireLake Grill House and Cocktail Bar boasts an exhibition kitchen featuring a hickory rotisserie, a brick oven and a mesquite grill. The Firelake Grillhouse and Bar is located within one of the top hotels in Minneapolis, the Radisson Plaza. As Radisson's flagship property, our four-star, downtown Minneapolis hotel pampers guests with luxurious amenities and top-notch services; especially the Firelake Grillhouse and Bar.
This position will require an individual with the knowledge to direct and organize the activities of the restaurant to maintain high standards of food and beverage quality, service and merchandizing to maximize profitability
The Restaurant Sous Chef is responsible for leading a team of culinary professionals who deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Firelake Grillhouse & Bar Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior guest and associate experience. The sous chef ensures menu items are executed with excellence in the restaurant and bar.
Responsibilities include but not limited to:
Participates in long range planning including the development and execution of new menus, equipment and some financial planning including scheduling.
Possesses a working knowledge and understanding of the budget development process, P&L statements, and general ledger.
Oversees some ordering, receiving and storage of all food products and ensures corporate specifications and health standards are met.
Oversees and ensures that all food is prepared to specifications in presentation and recipe.
Oversees the monitoring of weekly sales and adjusts prep production levels accordingly.
Oversees and ensures restaurant and Health Department sanitation requirements are maintained at all times.
Oversees and ensures that accurate inventories, extension and menu items price verifications are maintained and conducted.
Maintains food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.
Interviews, hires, trains, recommends performance evaluations and participates in problem resolution.
Ability to delegate tasks with proper instructions with follow through and follow up.
Minimum five to seven years experience
High school diploma required, bachelor's degree preferred
Proven leadership skills
Excellent communication skills, ability to influence situations
Ability to collaborate effectively with associates and peers to ensure systems and processes are managed
Microsoft Office Suite experience
Ability to work flexible schedule
-Ability to stand for extended periods of time
-Ability to lift, carry, push or pull up to 50 pounds with assistance