Line Cook

Choice Hotels International • Seattle, WA

79d • Onsite

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. This position is responsible for preparing and properly garnishing all food orders in accordance with menu specifications under the guidance of the Chef. The Cook I will prepare sauces, soups, and hot entrees, use and adjust recipes accurately, and operate all kitchen equipment correctly. They will also taste test and evaluate foods before serving to ensure standards are met, portion food into standard portions, and garnish food in an appealing manner. This role coordinates the completion of menu items with servers and sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions, and reservations. Additionally, the Cook I assists in setting up plans and actions to correct any food cost problems, controls food waste, loss, and usage per SOP. The Cook I is also responsible for organizing and maintaining work areas, coolers, and storage areas, preparing work checklists, and organizing work stations for each shift. They will check and maintain coolers and storage areas for cleanliness, quantity, and quality of food products, and requisition food with necessary approvals according to policy. Proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment is essential. The Cook I ensures the kitchen area remains clean and free of hazards during their shift, dates all food containers and rotates them per SOP, ensuring perishables are kept at proper temperatures and all food items are rotated properly. Unused food items are returned to designated storage areas, with perishables covered and dated. The floor is kept clean and free of food items, trash, or other obstacles. The Cook I serves food that is safe to eat and looks appealing, follows facility’s safe food-handling guidelines, and cleans and sanitizes the work area according to the cleaning schedule. This role creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates genuine hospitality and exceeds guest expectations. They give personal attention, take personal responsibility, and use teamwork when providing guest service. They listen, apologize with empathy, find a solution, and follow through when resolving guest problems. The Cook I provides "Yes I Can!" genuine hospitality and teamwork on an ongoing basis, assumes 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 guarantee. 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
• 1 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
• 1 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
• Use and follow recipes
• Adjust recipes accurately
• Uses high-quality ingredients and measures them accurately
• Operates all kitchen equipment accurately
• Taste test and evaluate foods before serving to make sure standards are met; consult with Chefs if there are any concerns.
• Portions food into standard portions
• Garnishes food in 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
• Assist in setting up plans and actions to correct any food cost problems; control 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
• Ensure that kitchen area remains clean and free of hazards during shift
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, ensure proper rotation of all food items
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables
• Keep 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
• Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectation
• 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.

What This Job Offers

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