To provide culinary leadership and train staff in the production of superior food products for the food service operations. Also to train new staff and assist in creating safe, efficient, professional, sanitary and profitable operations throughout the hotel’s food service division. 

•  Ensure all standards are met in food handling & preparation in order for the guest to receive the highest quality food. 
• Assist with the inventories, purchasing, and pricing to control costs in order maximize revenues. 
• Direct supervision of all kitchen staff during shift and assist the Executive Chef to recruit employees and provide hands-on training for new employees and continual improvement in food production, waste control, and food and labor cost. This will include assisting with coordinating schedules, coordinating assigned duties, performance evaluations, corrective actions, and terminations.
• Responsible for providing assigned team members orientation, training, coaching, and counseling as needed.
•  Resolves kitchen staff issues, complaints, and conflicts in a proper and timely manner in accordance with hotel policies and procedures ensuring Radisson Standard quality and service
• Assists the Executive Chef to ensure that all operational requirements of scheduling and assigning kitchen staff members to include line cooks, sanitation and over night cleaners in a manner that maximizes the output of dishes in the F & B areas while minimizing cost. 
• Assist the Executive Chef to develop and implement kitchen projects and daily activities, inspecting completed projects and daily activities for accuracy, completeness, and compliance with established standards.

Completed application forms can be dropped off, faxed, or mailed