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.

Contributes to Radisson Hotel’s total effort, maintains skilled 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.

Attention to detail and a team player

Monitoring inventory and purchasing supplies/food from approved vendors

Job Description
WHAT YOU’LL BE DOING:

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 professional 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

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