Cook II

Choice Hotels International, Inc (NYSE: CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice® has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice® to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges® loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit www.choicehotels.com.

The ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.

Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.

Position Summary

Too role no the Chef Cook II is responsible for cost effective preparation and plating no food to exceed the expectations no 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
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.

Requirement/Skills

High school diploma or GED required, culinary degree preferred
2 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.

Physical Demands
Will stand for long periods of time
Proper lifting techniques required
Ability to lift, carry, push, pull or otherwise move objects
Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
Ability to lift 50 pounds regularly, pushing or pulling objects up to 100 pounds
Ability to work under variable temperature conditions and can multi -task

Other Information

The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift and alter assigned duties as business dictates. In addition, this is a hospitality business, and a hospitable service atmosphere must be maintained at all times
his position description is not intended to create, nor is it to be construed, as a contract of employment or a promise of employment. I understand that my employment is an “at-will” relationship and may be terminated by either party at any time, with or without notice.

We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information, or other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered.
The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.

Ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.

Choice Hotels International is an equal opportunity employer and affirmative action employer. Employment practices and decisions are not influenced by an applicant’s race, color, religion, sex, national origin, age, sexual orientation, gender identity or express, disability veteran status, genetic information or any other characteristic protected by law.

In compliance with the Immigration Reform and Control Act of 1986, this offer of employment is conditional upon your presenting documents verifying your identity and legal authorization to work in the United States. All offers of employment are conditional upon the satisfactory completion of a background check and E-Verify.