Cook II- Radisson Blu Aqua Chicago

Choice Hotels International, Inc.; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Choice Hotels International is seeking a Chef Cook II to prepare and plate meals in a hotel kitchen, ensuring high quality and consistency with menu specifications under Chef guidance.

The role emphasizes cost control, proper garnishing, and timely coordination with servers. It requires accuracy, attention to detail, and the ability to work in a fast-paced hospitality environment.

Qualifications

• Minimum 2 years of cooking experience.
• Ability to speak, read and understand basic cooking directions.
• Proficiency in following standardized recipes and plate presentation.
• Knowledge of food and beverage preparations, service standards and etiquette.

Responsibilities

• Operate kitchen equipment and maintain a clean, hazard-free area during shifts.
• Taste-test and evaluate foods; consult with Chefs if concerns arise.
• Portion, garnish, and present food using correct plate presentation techniques.
• Coordinate completion of menu items with servers and prep for meals, considering forecasted covers and reservations.
• Assist in reducing food costs and waste per SOP.
• Maintain organized work areas, coolers, and storage; prepare shift checklists.

Skills

Cooking experience

Follow recipes

Plate presentation

Team collaboration

Communication

Education

High-school diploma or GED

Culinary degree

Job description

Position Summary

Chef Cook II is responsible for cost‑effective preparation and plating of food to exceed guest expectations. The Chef Cook II prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef, prepares sauces, soups and hot entrees, follows standardized recipes, and uses high‑quality ingredients accurately.

Responsibilities

• Operates all kitchen equipment accurately and maintains a clean, hazard‑free kitchen area during shifts.
• Taste‑test and evaluate foods before serving to ensure standards are met; consult with Chefs if concerns arise.
• Portion food into standard portions, garnishes and presents food using proper plate presentation techniques.
• Coordinates completion of menu items with servers and sets up for meals, ensuring proper amounts for forecasted covers, special functions and reservations.
• Assist in implementing plans to correct food‑cost problems; control food waste, loss and usage per SOP.
• Organizes and maintains work areas, coolers and storage, and prepares work checklists for each shift.
• Requisitions food with necessary approvals according to policy; ensures proper rotation of all perishables and maintains proper temperatures.
• Returns unused food items to designated storage areas, covering and dating perishables.
• Maintains floor cleanliness, removing food items, trash or obstacles.
• Follows facility’s safe food‑handling guidelines and cleans and sanitizes work areas according to the cleaning schedule.
• Creates 100% guest satisfaction by providing the RadissonBlu experience, giving personal attention, apologizing with empathy, resolving guest problems, and supporting a team‑oriented service culture.
• Performs additional duties as required by Management to ensure 100% Guest Satisfaction and genuine hospitality.

Qualifications

• High‑school diploma or GED required; culinary degree preferred.
• Minimum 2 years of cooking experience, preferably in a hotel of similar size and quality.
• Ability to speak, read and understand basic cooking directions.
• Proficiency in following standardized recipes and plate presentation.
• Knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of appropriate table settings and service ware.
• Excellent attention to detail and ability to handle multiple tasks.
• Excellent communication and interpersonal skills; ability to effectively communicate with department managers, team members and guests.
• Strong team spirit and the ability to follow the prep list.
• Flexible with working hours, including nights, weekends and holidays as required by the business.

Physical Demands

Stand for long periods; lift, carry, push, pull or otherwise move objects; move throughout the hotel (standing, walking, kneeling, and bending) for extended periods; manual dexterity and hand‑eye coordination; tolerate exposure to heat, cold, chemicals and a loud/noisy environment; lift 50lbs regularly and up to 100lbs for short periods; work under variable temperature conditions and multi‑task.

Equal Opportunity Employer

Choice Hotels International is an equal‑opportunity and affirmative‑action employer. Employment decisions are made without regard to age, race, religion, gender, sexual orientation, disability, veteran status, genetic information or any other protected class. The company participates in E‑Verify and is a drug‑free workplace requiring pre‑employment drug testing and background checks. All offers of employment are conditional upon satisfactory completion of a background check, E‑Verify and the presentation of documents verifying identity and legal authorization to work in the United States. Employment is at‑will and may be terminated by either party at any time.