FireLake Sous Chef - Radisson Blu Mall of America
**MEMBERS ONLY**SIGN UP NOW***.
Applicants who do not already have legal permission to work in the United States will not be considered.
FireLake is the second addition of Carlson's award winning mid-western restaurant. Featuring regional, local and sustainable foods kissed with the flavor of real burning wood, through our grill, rotisserie, and smoker. A timeless atmosphere with a modern edge. Impeccable hospitality and service. 175 seat restaurant, 125 seat lounge. Lounge will feature local brews, selective wine list and modern cocktail program. FireLake will be located in the new Radisson Blu Mall of America.
Unique. Stylish. Entirely Radisson Blu. The Radisson Blu Mall of America is the 2
new Radisson Blu to open in North America. 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. We are beginning our talent search for the best in the Twin Cities. The Radisson Blu Mall of America will feature 500 design forward guest rooms, unique spaces and over 26,000 square feet of meeting space, and is the only hotel connected to the Mall of America.
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 that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Restaurant Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior guest and team member experience. The Restaurant Sous Chef ensures that 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 budget planning.
Possesses a working knowledge and understanding of the budget development process, P&L statements, and general ledger.
Oversees the ordering, receiving and storage of all food products and ensures that 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.
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.
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 or other protected class. Our locations are drug-free and pre employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered.
**MEMBERS ONLY**SIGN UP NOW***. Managed
Minimum five to seven years experience
High school diploma required, bachelor's degree preferred
Excellent communication skills, ability to influence situations
Ability to collaborate effectively with hotel employees and managers to ensure teamwork
Strong financial acumen
Strong 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
Email : firstname.lastname@example.org