Cook II (Banquets)

Choice Hotels International•Bloomington, MN

8d•Onsite

About The Position

The Cook II is responsible for the cost-effective preparation and plating of food to exceed guest expectations at the Radisson Blu Mall of America’s FireLake Grill House and Cocktail Bar. The restaurant features regional, local, and sustainable foods prepared using a grill, rotisserie, and smoker. The Cook II prepares menu items under the guidance of the Chef, follows and adjusts recipes, ensures food quality and presentation, and supports safe, clean, and organized kitchen operations. The role also contributes to guest satisfaction through genuine hospitality, teamwork, and attentive service. The position pays $22.48 per hour.

Requirements

At least two years of cooking experience; preferably in an upscale, high-volume environment.
Ability 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, etiquette, appropriate table settings, and service ware.
Excellent attention to detail.
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 standing, walking, kneeling, and bending for extended periods.
Ability to use proper lifting techniques and lift 50 pounds regularly, and push or pull objects 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, work under variable temperature conditions, and multitask.

Nice To Haves

Culinary degree preferred.

Responsibilities

Prepare and properly garnish food orders according to menu specifications and the Chef’s guidance.
Prepare sauces, soups, and hot entrees according to the menu; follow recipes and adjust them accurately.
Use high-quality ingredients, measure them accurately, taste-test food, and consult Chefs about concerns.
Operate kitchen equipment accurately; portion and garnish food, use proper plate presentation, and coordinate menu completion with servers.
Set up for meals based on forecasted covers, special functions, and reservations.
Assist with plans to address food-cost issues and control waste, loss, and usage according to standard operating procedures.
Organize and maintain work areas, coolers, storage areas, and workstations; prepare a checklist for each shift.
Check coolers and storage areas for cleanliness and food product quantity and quality; requisition food with required approvals.
Care for ranges, ovens, broilers, fryers, griddles, utensils, and other equipment.
Keep the kitchen clean and free of hazards; date and rotate food, maintain proper temperatures, and return and store unused items appropriately.
Follow safe food-handling guidelines and clean and sanitize the work area according to schedule.
Provide genuine hospitality and teamwork, taking personal responsibility for guest service and satisfaction.
Listen and respond empathetically to guest problems, find solutions, and follow through; use judgment to address guest dissatisfaction.
Perform other duties as required 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 after 30 days of service, beginning the first of the following month, including health, dental, vision, short- and long-term disability, and auto insurance.
Employer-paid accident insurance and HSA contribution.
401(k) retirement plan.
Employee Assistance Program.
Paid vacation time after 90 days.
Eight paid holidays after 90 days.
Paid bereavement after 90 days.
Paid floating holidays after one year.