Chef
Company Name:
Radisson Hotel Corning
To assist in the management of the food operation and assigned areas by developing and implementing strategies and services which meet the needs of owners, employees and guests
Participates in and supports the development of business strategies for food outlets which are aligned with the overall objectives of the hotel
Develops and implements business strategies for department
Monitors status regularly and adjusts strategies as appropriate
Develops and implements strategies for the assigned Food outlets that support achievement of the hotel's goals
Develops and implements strategies to achieve revenue and profit goal
Assists in the development of the marketing plan for the outlet by keeping current on competitors on a regular basis
Develops and implements special promotions and employee incentives
Provides employees with current up-to-date information on menu offerings
Increases sales by coaching employees on effective sales techniques
Maximizes productivity by using forecasting techniques to adjust scheduling
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 a luxury 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
Develops and 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 are followed
Schedules staff based upon forecasted volumes
Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.
Leads monthly staff meetings
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
Creates 100% guest satisfaction by providing 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
Uses teamwork to support guests and employees
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 teamworkEstimated Salary: $20 to $28 per hour based on qualifications.
Radisson Hotel Corning
To assist in the management of the food operation and assigned areas by developing and implementing strategies and services which meet the needs of owners, employees and guests
Participates in and supports the development of business strategies for food outlets which are aligned with the overall objectives of the hotel
Develops and implements business strategies for department
Monitors status regularly and adjusts strategies as appropriate
Develops and implements strategies for the assigned Food outlets that support achievement of the hotel's goals
Develops and implements strategies to achieve revenue and profit goal
Assists in the development of the marketing plan for the outlet by keeping current on competitors on a regular basis
Develops and implements special promotions and employee incentives
Provides employees with current up-to-date information on menu offerings
Increases sales by coaching employees on effective sales techniques
Maximizes productivity by using forecasting techniques to adjust scheduling
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 a luxury 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
Develops and 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 are followed
Schedules staff based upon forecasted volumes
Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.
Leads monthly staff meetings
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
Creates 100% guest satisfaction by providing 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
Uses teamwork to support guests and employees
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 teamworkEstimated Salary: $20 to $28 per hour based on qualifications.
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