Oversees kitchen operational areas

• Maintains current and seasonal recipes for menu items

• Familiar with and enforces food safety and health guidelines

• Relays feedback of kitchen employees to department manager

• Provides input for creation of banquet, restaurant, and bar menus

• Completes daily food production sheets and other reports

• Checks all stations to ensure proper setup, cleaning, and take down before and after each shift

• Inspect orders to ensure the quality and presentation meets restaurant standards

Manages kitchen staff

• Trains kitchen staff

• Leads periodic meetings with kitchen staff to coach on new recipes and kitchen processes

• Works with Executive Chef to schedule kitchen staff for appropriate coverage

• Conducts interviews with potential hires upon request

Prepares and inspects food to maintain quality standards

• Cuts meat and prepares food for cook stations

• Inspects ingredients upon delivery and before use to ensure quality

• Assists in quarterly inventories

• Shares food and beverage complaints with Executive Chef and works to resolve

Ensures department adheres to Radisson, local and state health, hygiene and safety policies

• Works with other departments to efficiently operate kitchen

• Coordinates kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar

• Reports special requests, food spoilage, and other Kitchen concerns to Executive Chef

• Attends Banquet Event Order (BEO) meetings when Executive Chef is unavailable

• Attends stand-up, safety, and other periodic meetings in Executive Chef's absence

• Responds quickly and accurately to requests for special accommodations (allergies, box lunches) for guests, groups, and events

Develops and implements strategies and practices which support employee engagement

• Develops and recruits the human resources necessary to achieve hotel and Management Services' goals

• Directs the development and implementation of strategies and practices which support employee engagement throughout the hotel

• Oversees all facets of human resources management including the recruitment and selection, training & development, compensation, recognition and performance management of the work force

• Takes active role in recruitment and selection of qualified candidates

• Communicates performance expectations and provides employees with on-going feedback

• Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

• Drives employee engagement through the creation and implementation of departmental action plans

Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

• Communicates and reinforces the vision for customer service to all managers, supervisors and employees

• Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork

• Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees

• Ensures that the hotel delivers 100% Guest Satisfaction by developing customer feedback avenues (soliciting input, reports, etc.) and focusing management team on identifying trends and developing and implementing solutions

• Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork

Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest

Requirements/Skills

• Minimum four years of progressive cooking experience, preferably in an upscale high volume environment

• Culinary degree required

• Previous kitchen supervisor experience or similar preferred

• Knowledge of food and beverage preparations, service standards, guest relations and etiquette

• Excellent oral and written communication skills

• Excellent attention to detail

• Must possess the ability to handle multiple tasks

• Ability to effectively communicate with department managers, team members and guests

• Able to collaborate effectively with other hotel employees and managers to ensure teamwork

• Able to resolve conflicts guests, supervisor and employee

• Strong floor presence with focus and energy

• Ability to multitask and work well under pressure

• Able to work a flexible schedule, including weekends and holidays