Cook II (Banquets)

Choice Hotels International • Bloomington, MN

2d • Onsite

About The Position

The Cook II is responsible for cost-effective preparation and plating of food to exceed guest expectations at the Radisson Blu Mall of America and FireLake Grill House and Cocktail Bar. FireLake serves regional, local, and sustainable foods prepared using a grill, rotisserie, and smoker. The role prepares menu items according to recipes and specifications, ensures food quality and safe handling, maintains kitchen work areas and equipment, and contributes to guest satisfaction through genuine hospitality and teamwork. The position pays $22.48 per hour.

Requirements

• At least two years of cooking experience; upscale, high-volume experience is preferred.
• Must be able to speak, read, and understand basic cooking directions.
• Ability to follow standardized recipes, prep lists, and plate-presentation standards.
• Knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
• Knowledge of appropriate table settings and service ware.
• Excellent attention to detail and ability to handle multiple tasks.
• Excellent communication and interpersonal skills, including the ability to communicate effectively with department managers, team members, and guests.
• Ability to work a flexible schedule, including weekends and holidays.
• Ability to stand for long periods and move throughout the hotel, including walking, kneeling, and bending for extended periods.
• Proper lifting techniques and ability to lift 50 pounds regularly, and push or pull objects weighing up to 100 pounds.
• Manual dexterity, hand-eye coordination, and ability to work with hands above shoulders.
• Ability to tolerate exposure to heat, cold, chemicals, and loud or noisy environments, and to work under variable temperature conditions while multitasking.

Nice To Haves

• Culinary degree.
• Cooking experience in an upscale, high-volume environment.

Responsibilities

• Prepare and garnish food orders according to menu specifications and under the guidance of the Chef.
• Prepare sauces, soups, and hot entrees; follow and accurately adjust standardized recipes, use quality ingredients, and measure them accurately.
• Operate kitchen equipment accurately and maintain ranges, ovens, broilers, fryers, griddles, utensils, and other equipment.
• Taste and evaluate food before serving, consult with Chefs about concerns, portion food consistently, garnish it attractively, and use proper plate presentation.
• Coordinate completion of menu items with servers and set up meals based on forecasted covers, special functions, and reservations.
• Assist with food-cost controls by addressing food-cost problems and controlling waste, loss, and usage according to SOP.
• Organize and maintain work areas, coolers, storage areas, workstations, and shift checklists; monitor food-product cleanliness, quantity, and quality.
• Requisition food with required approvals and follow procedures for dating, storing, rotating, covering, and temperature-control of food items.
• Keep kitchen areas and floors clean and free of hazards, food, trash, and other obstacles; clean and sanitize work areas according to schedule.
• Follow safe food-handling guidelines and serve food that is safe and appealing.
• Provide genuine hospitality and teamwork, take responsibility for guest service, and help resolve guest problems by listening, apologizing with empathy, finding solutions, and following through.
• Notice when guests are dissatisfied and use appropriate judgment in applying the 100% Guest Satisfaction approach.
• Perform other duties assigned by Management to provide guest satisfaction and genuine hospitality.

Benefits

• Employee discounts on thousands of hotels.
• Complimentary meal in the associate cafeteria during the shift.
• Free parking.
• Paid sick time (MN Earned Sick and Safe Time).
• Full benefits package for full-time employees, including health, dental, vision, short-term disability, and long-term disability, beginning the first of the month following 30 days of service.
• Employer-paid HSA contribution, beginning the first of the month following 30 days of service.
• 401(k) retirement plan, beginning the first of the month following 30 days of service.
• Employee Assistance Program, beginning the first of the month following 30 days of service.
• Paid vacation time after 90 days.
• Eight paid holidays after 90 days.
• Paid bereavement after 90 days.
• Paid floating holidays after one year.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed