WHAT YOU’LL BE DOING

May Include, But Not Limited To

- Leading talented people in a high volume, fast paced, casual dining restaurant, to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talented organization.
- Food Menu, feature and special development that align with inventory and area trends.
- Increase Kitchen team’s effectiveness through implementation of sound business practices processes and systems in high-volume arena.
- Develop cross functional collaboration between all restaurant outlets.
- Establishes & sustains key, cross functional, customer focused processes.
- Contributes to Radisson Hotel’s total effort, maintains qualified and technical knowledge.
- Must be high energy. Must be driven by purpose, mission, values, and has a sense of urgency.
- Leading and supporting all facets of kitchen operations with an eye towards growth and success.
- Working with the Restaurant General Manager on implementing processes and standards through regular interaction with managers and staff.
- Ensure proper sanitation
- Attention to detail and a team player
- Monitoring inventory and purchasing supplies/food from approved vendors

What You Need For This Position





- 5+ years of Chef experience in a high volume restaurant
- A culinary degree preferred but not required
- Drives to improve work and implement new ideas to improve the goals of the business
- Sets direction, maintains it and achieves the agreed-upon goal.
- Has an upbeat attitude that creates a contagious work environment
- Good decision maker who understands the use of measurements and data in running a business
- Experience with developing processes and systems in a Kitchen environment
- Proven track record in Culinary field
- Strong people acumen to develop solid working with relationships both internally and with customers
- Decisiveness with “big picture” perspective
- Driven by purpose, mission, values, and has sense of urgency
- Night, weekend and holiday availability
- Able to work closely with staff through strong communication and verbal skills
- Able to stand for long periods of time, up to 10 hours or more
- Able to stoop and bend
- Able to lift up to 40 pounds from time to time
- Able to safely work with potentially dangerous chemicals and equipment
- Able to comply with safety and health code standards
- Able to handle responsibilities that require repetitive motion tasks

📌 Executive Chef | Burdicks (Radisson)
🏢 Zazios
📍 Radisson