Cook II

Choice Hotels International•Chicago, IL

13d•Onsite

About The Position

The Cook II is responsible for cost-effective preparation and plating of food to exceed the expectations of our guests. Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef. Prepares sauces, soups and hot entrees in accordance with menu. Uses and follows recipes, adjusts recipes accurately, and uses high-quality ingredients, measuring them accurately. Operates all kitchen equipment accurately. Tastes and evaluates foods before serving to make sure standards are met; consults with Chefs if there are any concerns. Portions food into standard portions and garnishes food in an appealing manner. Presents food using proper plate presentation techniques. Coordinates completion of menu items with server. Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations. Assists in setting up plans and actions to correct any food cost problems; controls food waste, loss and usage per SOP. Organizes and maintains work areas, coolers and storage areas. Prepares work checklist and organizes work stations for each shift. Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products. Requisitions food with necessary approvals according to policy. Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment. Ensures that the kitchen area remains clean and free of hazards during the shift. Dates all food containers and rotates as per the SOP, making sure that all perishables are kept at proper temperatures, and ensures proper rotation of all food items. Returns all food items not used on the next shift to designated storage areas, being sure to cover/date all perishables. Keeps the floor clean and free of food items, trash or other obstacles. Serves food that is safe to eat and looks appealing. Follows facility’s safe food-handling guidelines. Cleans and sanitizes work area according to the cleaning schedule. Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Gives personal attention, takes personal responsibility and uses teamwork when providing guest service. Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems. Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis. Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction. Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guests.

Requirements

High school diploma or GED required
Culinary degree preferred
2 years cooking experience, preferred
Experience at a similar size and quality hotel recommended
Must be able speak, read and understand basic cooking directions
Ability to follow standardized recipes and plate presentation
Knowledge of food and beverage preparations, service standards, guest relations and etiquette
Knowledge of the appropriate table settings and service ware
Excellent attention to detail
Must possess the ability to handle multiple tasks
Excellent communication and interpersonal skills
Ability to effectively communicate with department managers, team members and guests
Must possess a strong team spirit
Ability to follow prep list
Must be flexible in terms of working hours

Nice To Haves

Culinary degree preferred
2 years cooking experience, preferred
Experience at a similar size and quality hotel recommended

Responsibilities

Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef.
Prepares sauces, soups and hot entrees in accordance with menu.
Uses and follows recipes, adjusts recipes accurately, and uses high-quality ingredients, measuring them accurately.
Operates all kitchen equipment accurately.
Tastes and evaluates foods before serving to make sure standards are met; consults with Chefs if there are any concerns.
Portions food into standard portions and garnishes food in an appealing manner.
Presents food using proper plate presentation techniques.
Coordinates completion of menu items with server.
Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations.
Assists in setting up plans and actions to correct any food cost problems; controls food waste, loss and usage per SOP.
Organizes and maintains work areas, coolers and storage areas.
Prepares work checklist and organizes work stations for each shift.
Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products.
Requisitions food with necessary approvals according to policy.
Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment.
Ensures that the kitchen area remains clean and free of hazards during shift.
Dates all food containers and rotates as per the SOP, making sure that all perishables are kept at proper temperatures, and ensures proper rotation of all food items.
Returns all food items not used on the next shift to designated storage areas, being sure to cover/date all perishables.
Keeps the floor clean and free of food items, trash or other obstacles.
Serves food that is safe to eat and looks appealing.
Follows facility’s safe food-handling guidelines.
Cleans and sanitizes work area according to the cleaning schedule.
Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations.
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction.
Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guests.