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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $110,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Salary: $80 - 110k
Benefits: Medical, Dental, Vision, 401k, PTO
Bonus: 10-15% depending on KPI's
Pay: $80,000.00 - $110,000.00 per year
401(k)
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
The Radisson Hotel located in Kalamazoo, MI, is a prominent hospitality establishment known for delivering exceptional guest experiences and high-quality dining options. As a leader in the hotel and restaurant industry, Radisson is committed to creating an environment where both guests and team members thrive. The hotel values professionalism, innovation, and a dedication to excellence, making it an ideal place for culinary professionals seeking career growth and meaningful work. With a strong reputation for its guest service and commitment to operational excellence, Radisson offers a dynamic workplace with a culture that fosters teamwork and continuous improvement.
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Job Requirements
- 5+ years of chef experience in a high volume restaurant
- Culinary degree preferred but not required
- Night, weekend and holiday availability
- Strong decision making skills
- Experience developing kitchen processes and systems
- Proven culinary leadership
- Ability to foster strong team relationships
- Ability to implement business performance improvements
- High energy and purpose driven
- Detail oriented
- Ability to work in a fast paced environment
Job Qualifications
- Must be high energy
- Must be driven by purpose, mission, values, and has a sense of
- 5+ years of Chef experience in a high volume restaurant
- Drives to improve work and implement new ideas to improve the goals of the business
- Has an upbeat attitude that creates a contagious work environment
- Good decision maker who understands the use of measurements and data in running a
- 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
- Decisiveness with “big picture” perspective
Job Duties
- 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
- Leading and supporting all facets of kitchen operations with an eye towards growth and
- 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
- Sets direction, maintains it and achieves the agreed-upon goal
- Driven by purpose, mission, values, and has sense of urgency
- Night, weekend and holiday availability
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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