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Restaurant Chef FS

at HCareers

Posted: 10/22/2020
Job Reference #: 9447_1466088
Keywords: restaurant, food

Job Description

Radisson Hotel Seattle Airport is now recruiting for the fulltime position of Restaurant Chef. Benefits include Health Insurance, Dental, Vision, 401(k), paid time off, and many more.

To be considered for this amazing opportunity, please email us your detail resume immediately!

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to:

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson'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
    -Researches customer preferences and develops a menu which incorporates local foods and flavors in an 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

    -Recruits and selects qualified candidates
    -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 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 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


    -Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable
    -Previous supervisory experience required
    -Minimum of two years experience at an upscale brand property within the past five years
    -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


    -Ability to lift 50 pounds on a regular basis
    -Ability to push and pull carts weighing up to 250 pounds occasionally
    -Ability to sit at a desk for up to 5 hours
    -Ability to stand for extended periods of time
    -Ability to work in extreme conditions like freezers and kitchens


We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information or other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered.

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!