Executive Chef | Burdicks

Radisson Hotel Group; Kalamazoo (MI); On-site; USD 55,000 - 75,000; Full time

Job summary

Radisson Hotel Group is seeking a seasoned Chef to lead a busy kitchen in a casual dining setting. You will drive menu development, oversee staff performance, and ensure profitable operations while upholding world-class guest standards.

The role requires strong leadership, data-driven decision making, and a focus on sanitation and safety. You will collaborate across departments and mentor a high-energy team to deliver consistent quality.

Qualifications

• 5+ years of Chef experience in a high volume restaurant.
• Culinary degree preferred but not required.
• Strong data-driven decision making and process development.

Responsibilities

• Lead kitchen operations in a high-volume casual dining restaurant.
• Develop menus and specials aligned with trends and inventory.
• Improve kitchen processes and cross-functional collaboration.
• Ensure proper sanitation and safety standards.
• Monitor inventory and vendor purchasing.

Skills

Leadership

People management

Communication

Data-driven decisions

High-volume experience

Education

Culinary degree

Job description

Job DescriptionWHAT YOU’LL BE DOING:May include, but not limited to: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 sanitationAttention to detail and a team playerMonitoring inventory and purchasing supplies/food from approved vendorsWHAT YOU NEED FOR THIS POSITION:5+ years of Chef experience in a high volume restaurantA culinary degree preferred but not requiredDrives to improve work and implement new ideas to improve the goals of the businessSets direction, maintains it and achieves the agreed-upon goal.Has an upbeat attitude that creates a contagious work environmentGood decision maker who understands the use of measurements and data in running a businessExperience with developing processes and systems in a Kitchen environmentProven track record in Culinary fieldStrong people acumen to develop solid working with relationships both internally and with customersDecisiveness with “big picture” perspectiveDriven by purpose, mission, values, and has sense of urgencyNight, weekend and holiday availabilityAble to work closely with staff through strong communication and verbal skillsAble to stand for long periods of time, up to 10 hours or moreAble to stoop and bendAble to lift up to 40 pounds from time to timeAble to safely work with potentially dangerous chemicals and equipmentAble to comply with safety and health code standardsAble to handle responsibilities that require repetitive motion tasks