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, Choicehas 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 Choiceto meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privilegesloyalty 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. 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. The Radisson Blu Mall of America and FireLake Grill House and Cocktail Bar possesses a timeless atmosphere with a modern edge who is looking for an energetic and detail oriented Sous Chef. 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. TheRadisson Blu Mall of Americafeatures 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. FireLake Grill House and Cocktail Bar features regional, local and sustainable foods kissed with the flavor of real burning wood, utilizing the grill, rotisserie and smoker. Impeccable hospitality and service. 175 seat restaurant, 125 seat lounge. Our lounge features local brews, selective wine list and modern cocktail program. 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 Radisson, 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 hote 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 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 Requirements/Skills Minimum four years of progressive cooking experience, preferably in an upscale high volume environment Culinary degree required Previous kitchen supervisor experience or similar preferred Knowledge of food and beverage preparations, service standards, guest relations and etiquette Excellent oral and written communication skills Excellent attention to detail Must possess the ability to handle multiple tasks Ability to effectively communicate with department managers, team members and guests Able to collaborate effectively with other hotel employees and managers to ensure teamwork Able to resolve conflicts guests, supervisor and employee Strong floor presence with focus and energy Ability to multitask and work well under pressure Able to work a flexible schedule, including weekends and holidays 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 on a regular basis and push or pull up to 75 pounds Good manual dexterity for the use of common office equipment Other Information The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift and alter assigned duties as business dictates. In addition, this is a hospitality business, and a hospitable service atmosphere must be maintained at all times. This position description is not intended to create, nor is it to be construed, as a contract of employment or a promise of employment. I understand that my employment is an "at-will" relationship and may be terminated by... For full info follow application link. 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.