The always bustling and beautiful Radisson Salt Lake City Downtown is looking for their next culinary leader to join their team as a Sous Chef.

We’re looking for a high-quality leader in the kitchen who gets along great with people from all walks of life and excels in fast-paced environments.

Responsibilities:

• Help lead a team of kitchen employees in a fast-paced environment in the heart of downtown Salt Lake.
• Work with the leaders in other departments to help create strategies for success through employee engagement and guest satisfaction.
• Maintain current and seasonal recipes for menu items.
• Familiar with and enforce food safety and health guidelines.
• Relay feedback of kitchen employees to department manager.
• Provide input for the creation of banquet, restaurant, and bar menus.
• Complete daily food production sheets and other reports.
• Check all stations to ensure proper setup, cleaning, and take down before and after each shift.
• Provide employees with coaching and counseling to help them succeed and reach their fullest potential.
• Analyze business forecasts and maximize productivity by adjusting scheduling.
• Prepare and inspect food to maintain quality standards.
• Assist in regular inventories of kitchen, restaurant, and lounge supplies.
• Coordinate with the Sales, Catering, and Front Office departments to help provide flawless service to guests.
• Help recruit, hire and retain front office staff.

Requirements:

• Knowledge of local health and safety regulations.
• Culinary degree or equivalent experience.
• Four years progressive experience in a high-volume kitchen.
• Must be able to work a flexible schedule; long hours are sometimes required.
• Excellent communication skills with the ability to create positive responses to all situations.
• Food handlers permits.

• Flexible schedule with long hours sometimes required.
• Opportunities for coaching and career development.
• Engagement in a fast-paced and dynamic work environment.

• Knowledge of local health and safety regulations.
• Culinary degree or equivalent experience.
• Four years progressive experience in a high-volume kitchen.
• Excellent communication skills.
• Food handlers permits.