Cook

Choice Hotels Int • Bloomington, MN

259d • $19

About The Position

The role of the Cook I is to be 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 high-quality ingredients and measures them accurately. Operates all kitchen equipment accurately. Taste tests and evaluates foods before serving to ensure standards are met; consults with Chefs if there are any concerns. Coordinates completion of menu items with server and sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations. Organizes and maintains work areas, coolers and storage areas. Ensures that the kitchen area remains clean and free of hazards during shifts. Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations.

Requirements

• High school diploma or GED required, culinary degree preferred.
• 1 year cooking experience preferred.
• Experience at a similar size and quality hotel recommended.
• Must be able to 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.
• 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.
• Must be flexible in terms of working hours.

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, adjusting them accurately.
• Operates all kitchen equipment accurately.
• Taste tests and evaluates foods before serving to ensure standards are met.
• 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.
• 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 kitchen equipment.
• Ensures that kitchen area remains clean and free of hazards during shift.
• Dates all food containers and rotates as per the SOP.
• Returns all food items not used on next shift to designated storage areas.
• Keeps 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 cleaning schedule.
• Performs other duties as required by Management to provide 100% Guest Satisfaction.

Benefits

• Employee discounts on thousands of hotels.
• 50% Discount on in-house restaurant and marketplace.
• Free Parking.
• 401(k) Retirement Plan after 30 days of service.
• Employee Assistance Program after 30 days of service.
• Paid Vacation and Sick Time after 90 days.
• 8 Paid Holidays after 90 days.
• Paid Bereavement after 90 days.
• Paid Floating Holidays after 1 year.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Accommodation
• Education Level: High school or GED