Executive Chef - Radisson Blu Mall of America

Choice Hotels International, Inc (NYSE: CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice ®  has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice ®  to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges ®  loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit  www.choicehotels.com .  The ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson. Unique. Stylish. Entirely Radisson Blu. Upper Upscale by industry definition. First class in any other language. High on design and style, all wrapped up in a Yes I Can! Attitude. The   Radisson Blu Mall of America   features 500 design forward guest rooms, unique spaces and over 26,000 square feet of meeting space, and is the first hotel connected to the Mall of America. FireLake Grill House and Cocktail Bar f eatures regional, local and sustainable foods kissed with the flavor of real burning wood, utilizing the grill, rotisserie and smoker.  Impeccable hospitality and service. 175 seat restaurant, 125 seat lounge. Our lounge features local brews, selective wine list and modern cocktail program. As the Executive Chef you will be overseeing the daily operations of the FireLake and Banquet Kitchen operations and staff to provide menu items prepared and presented with high quality and consistency; whilst doing so in an efficient and costly manner to maintain budget. Salary Range: $105,000 to $120,000 Benefits When You Make It Your Choice: Employee discounts on thousands of hotels Enjoy a complimentary meal in the associate cafeteria during your shift Free Parking Paid Sick Time (MN Earned Sick and Safe Time) Day 1: Paid Vacation and Sick Time 8 Paid Holidays Paid Bereavement Paid Floating Holidays 1st of the month following 30 days of service: Full benefits package to our full-time employees, including health, dental, vision, short & long term disability, and so much more! 401(k) Retirement Plan Key Responsibilities Participates in the development and implementation of business strategies for the hotel which are aligned with Choice Hotels overall mission, vision values and strategies Participates in the development of the hotel’s business strategies Develops and implements strategies for hotel kitchen that support achievement of the hotel’s goals Monitors status regularly and adjusts strategies as appropriate Develops the annual budget in conjunction with the Executive Committee Develops and implements strategies for hotel’s banquet, kitchen and food & beverage operations that support achievement of the hotel’s goals 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 an upscale 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 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 and documentation are followed Schedules staff based upon forecasted volumes Prepares reports summarizing food & beverage profitability, customer satisfaction, etc. Supports Food & Beverage Outlets Your presence is encouraged in the kitchen alongside the associates and throughout the restaurant and event space interacting with guests Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Develops and implements strategies and practices which support employee engagement Develops and recruits the human resources necessary to achieve hotel and Management Services’ goals Directs the development and implementation of strategies and practices which support employee engagement throughout the hotel Oversees all facets of human resources management including the recruitment and selection, training & development, compensation, recognition and performance management of the work force Takes active role in recruitment and selection of qualified candidates 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 Drives employee engagement through the creation and implementation of departmental action plans Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations.  Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the visi