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Cook I

at HCareers

Posted: 11/23/2020
Job Reference #: 9447_1524525
Keywords: hospitality

Job Description

Job Description

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 keeping buffet stocked
    -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP
    -Fill daily requisitions according to business levels

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

Works as a Team member to maintain pleasant work environment

    -Comes to work on time
    -Is not absent from work excessively
    -Reports to work dressed according to the dress-code

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 Guest.


    -At least 3 years of high volume kitchen experience
    -High school diploma or GED required, culinary degree preferred
    -Must be able speak, read and understand basic cooking directions.
    -Experience in similar position within an upscale environment is preferred with a knowledge of high volume kitchen operations
    -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
    -Possess exceptional knife skills
    -Ability to follow prep list
    -Working knowledge of a BEO (Banquet Event Order)
    -Holds a current Sanitation Certificate


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

    -Ability stand and walk for up to 8 hours a day
    -Ability to occasionally lift, carry, push or pull up to 50 pounds
    -Ability to hear equipment, timers, etc
    -Ability to see to check quality and portion sizes
    -Ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water.
    -Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc)
    -The individual frequently does heavy lifting transport up to 50 pounds on occasion and up to 35 pounds regularly.
    -Must be able to hear with 100% accuracy with correction.
    -Must be able to see 20/20 vision with correction.
    -Ability to communicate with employees and guests.

Application Instructions

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