Executive Chef

**AREAS OF RESPONSIBILITY**

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group’s overall mission, vision values and strategies
- Participates in the development of the hotel’s business strategies
- Develops and implements strategies for hotel kitchen that support achievement of the hotel’s goals
- Monitors status regularly and adjusts strategies as appropriate
- Develops the annual budget in conjunction with the Executive Committee
- Develops and implements strategies for hotel’s banquet, kitchen and food & beverage operations that support achievement of the hotel’s goals

Develops and implements menu and dining strategies which are aligned with the hotel’s targeted market position
- Keeps current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
- Research customer preferences and develops a menu which incorporates local foods and flavors in a upper upscale dining experience
- Seeks out sources for fresh food; monitors all produce and meat for freshness
- Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special-order ingredients
- Maintains product consistency by conducting inspections of seasonings, portion and appearance of food
- Coordinates service with restaurant and banquet operations Manages the kitchen operation
- Implements annual budget; monitors actual versus budgeted expenses
- Recommends menu pricing
- Oversees the inventory, purchasing and disbursement of all supplies
- Ensures that proper sanitation practices and documentation are followed
- Schedules staff based upon forecasted volumes
- Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.

Supports Food & Beverage Outlets
- Works closely with Restaurant Chef to ensure success of Restaurant
- Manages Food & Beverage Outlets as needed
- Assists in training restaurant kitchen staff

Develops and implements strategies and practices which support employee engagement
- Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
- 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
- Leads staff meetings

Creates 100% guest satisfaction by providing the Yes I Can 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 Yes I Can service to employees
- Ensures that employees provide Yes I Can genuine hospitality and teamwork on an ongoing basis
- Provides Yes I Can genuine hospitality and teamwork on an ongoing basis
- Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services
- Provides employees with the tools, training and environment they need to deliver Yes I Can service and teamwork

Adheres to hotel policies and procedures
- Attends work on time as scheduled
- Follows hotel grooming and hygiene standards
- Minimises safety hazards by following all safety rules and procedures
- Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
- Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
- Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
- At all time projects a favourable image of the hotel to the public

**REQUIREMENTS**
- Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable
- Previous supervisory experience required
- Minimum 2 year culinary degree required, three - four year degree preferred
- Able to resolve conflicts guests, supervisor and employee
- Able to collaborate effectively with other hotel employees and managers to ensure teamwork
- Excellent multitasking skills
- Basic computer skills required
- Extensive knowledge or menu development, knowledge of both international and domestic dishes

INDBOH