Cook III (Banquets)

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 III is responsible for cost effective preparation and plating no food to exceed the expectations no our guests

   

Unique.  Stylish.  Entirely Radisson Blu.   Upper Upscale by industry definition.  First class in any other language.  High on design and style, all wrapped up in a Yes I Can! Attitude.  The Radisson Blu Mall of America features 500 design forward guest rooms, unique spaces and over 26,000 square feet of meeting space, and is the first hotel connected to the Mall of America.

FireLake Grill House and Cocktail Bar features regional, local and sustainable foods kissed with the flavor of real burning wood, utilizing the grill, rotisserie and smoker.  Impeccable hospitality and service. 175 seat restaurant, 125 seat lounge. Our lounge features local brews, selective wine list and modern cocktail program.

Key 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