Sous Chef - FireLake Grill House & Cocktail Bar

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.

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. The Radisson Blu Mall of America features 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