Executive Chef | Burdicks

Zazios; Radisson; On-site; CAD 65,000 - 90,000; Full time

Job summary

Zazios in Radisson, SK, is seeking an experienced Chef to lead a high-volume casual dining kitchen. You will drive profitable operations, ensure world-class guest loyalty, and build a high performance culture while maintaining safety and quality.

You will develop menus aligned with inventory trends, boost efficiency through sound processes, collaborate across outlets, and work with the General Manager to implement standards.

Qualifications

• 5+ years of chef experience in a high-volume restaurant.
• Culinary degree preferred but not required.
• Ability to implement processes to improve efficiency.
• Strong leadership and communication skills.
• Ability to work nights, weekends, and holidays.

Responsibilities

• 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

Skills

Chef Experience

High volume

People skills

Data driven

Education

Culinary degree

Job description

• 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 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.
• 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