Sous Chef

Spend a little time getting to know Prism Hotels & Resorts and you’ll quickly find we aren’t your typical hotel management company.

Prism Hotels & Resorts is the best place to start, grow or advance your career in the hospitality industry. Whether your interest and expertise lies in management, accounting, sales or engineering, you'll find a home at Prism--where dedication, hard work and a commitment to the best results can move you quickly up the career path of your choosing.  Because we believe in mentoring, nurturing and promoting from within our talented organization, with the experience and support provided to you by Prism, the sky's the limit! Founded as a hospitality investment and management firm in 1983, Prism Hotels & Resorts has grown to a company that successfully manages over nine thousand rooms in twenty-two states.  Our properties range from urban city center airport hotels to historic properties to exclusive retreats and resorts.

We maintain a constant focus on our associates and on creating the best work environment out there, one in which you can develop your skills, further your career goals, and enjoy a balance between work and home life. And while we take our commitment to success very seriously, we believe in an atmosphere of growth, development and fun!  Our ability to succeed is based largely on the people we hire and an unwavering commitment to their personal and professional fulfillment. We go to great lengths to find the best person to fill a position, with as much value placed on a friendly and engaging personality as on a great resume. If you also value and demonstrate a high degree of integrity, compassion, personal leadership and resourcefulness, please apply on line!

The Radisson Hotel, LAX is within walking distance of Los Angeles International Airport.  It's conveniently located near downtown Los Angeles, Santa Monica, Manhattan Beach, Venice Beach and Marina del Ray. This hotel offers 580 modern guest rooms, 42,000 square feet of flexible event space and a variety of excellent amenities, including an outdoor heated pool and onsite restaurant.

Assists the Executive Chef and helps direct and supervise food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations.

Primary responsibilities include:
- Operate Kitchen department within budgetary guidelines and in response to actual conditions.
- Assist in the development and implementation of policies and controls on issues relating to kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc.
- Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food.                                                                                                                                                                                                - Complete or assist with the administrative duties associated with personnel and payroll matters in a timely manner.
- Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards.
- Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.
- Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.                                                                                                                                                                                       - Comply with all recipes and product specifications and assure that staff does the same.                                                           - Maintain effective communication within kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations.
- Attend meetings as scheduled and meet regularly with kitchen staff.
- Maintain effective working relationship with food and beverage management staff and hotel departments.                              - Conduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.
- Assist in menu development.
- Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.
- Prepare reports, proposals and other communications as assigned.

Education/Experience:
*  At least 2-5 year of progressive experience in a hotel or related field.
* Culinary School degree preferred.

Skills:
* Strong passion for culinary excellence.
* Proven development and leadership skills.
* Strong oral and written communications skills.
* Attention to detail.
* Planning and organizational ability.

Working Conditions:
* Will be required to work nights, weekends and holidays.
* Will be required to work in fast paced environment.

EOE M/F/V/D

PLEASE SUBMIT RESUME ONLINE AND INCLUDE SALARY HISTORY/REQUIREMENTS.