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, Choicehas 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 Choiceto meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privilegesloyalty 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. 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. TheRadisson Blu Mall of Americafeatures 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 features 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. 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 Man ges 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 vision for customer service to all managers, supervisors and employees Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees Ensures that the hotel delivers 100% Guest Satisfaction by developing customer feedback avenues (soliciting input, reports, etc.) and focusing management team on identifying trends and developing and implementing solutions Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest Requirements/Skills Minimum five years of progressive culinary experience, five years as Executive Chef preferable Culinary degree required Previous supervisory experience required Knowledge of food and beverage preparations, service standards, guest relations and etiquette Extensive knowledge or menu development, knowledge of both international and domestic dishes Excellent oral and written communication skills Excellent attention to detail Must possess the ability to handle multiple tasks Ability to effectively communicate with department managers, team members and guests Able to collaborate effectively with other hotel employees and managers to ensure teamwork Able to resolve conflicts guests, supervisor and employee Strong floor presence with focus and energy Ability to multitask and work well under pressure Excellent multitasking skills Basic computer skills required Able to work a flexible schedule, including weekends and holidays Physical Demands Ability to lift 50 pounds on a regular basis Ability to push and pull carts weighing up to 250 pounds occasionally Ability to sit at a desk for up to 5 hours Ability to stand for extended periods of time Ability to work in extreme conditions like freezers and kitchens Other Information The hotel business functions seven days a week, 24 hours a day. All associates must... For full info follow application link. We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, disability, veteran status, genetic information, sexual orientation and gender identity or any other protected class.