Cook | Radisson | Food & Beverage

Radisson Plaza Hotel; United States; On-site; USD 30,000 - 45,000; Full time

Job summary

Radisson Plaza Hotel in the United States is looking for a dedicated cook to ensure high-quality food preparation and maintain safety standards. You will be responsible for multi-tasking in the kitchen while communicating effectively with guests and staff.

The ideal candidate should possess knife skills and the ability to stand for long periods. Responsibilities also include proper food storage and maintaining kitchen hygiene.

Qualifications

• Knife skills and cooking experience preferred but not required.
• Able to stand for long periods of time, up to 8 hours or more.
• Able to stoop and bend.
• Able to lift up to 40 pounds from time to time.
• Able to safely work with potentially dangerous chemicals and equipment.
• Able to comply with safety and health code standards.
• Able to handle responsibilities that require repetitive motion tasks.

Responsibilities

• Multi-task while remaining in constant view of the guest.
• Communicate effectively with both internal and external guests.
• Maintain quality control with regards to all food and beverage products.
• Preparation of food, ensuring consistent quality.
• Responsible for maintaining and producing food.
• Properly store and label all food items.

Job description

What you’ll be doing

• Multi‑task while remaining in constant view of the guest, when applicable
• Communicate effectively with both internal and external guests
• Maintain quality control with regards to all food and beverage product
• Maintain proper product rotation
• Follow all health department / hotel / restaurant policies and procedures regarding food safety and personal hygiene
• Take direction effectively
• Be aware of your surrounding
• Make quick decisions with the benefit of both the restaurant and the business in mind
• Have and utilize a great amount of knowledge of all food and beverage items within the restaurant
• Follow all restaurant guidelines with regards to prepping, heating, re‑heating, and serving of food products
• Preparation of food, ensuring consistent quality
• Required to be detailed oriented
• Work well in a team environment
• Responsible for maintaining, setting up, producing food and controlling quality of all food items prepared
• Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items
• Checks and controls the proper storage of product and portion control, especially high‑cost meat items
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations
• Ensures all equipment in working areas is clean and in proper working condition
• Reads and employs math skills to appropriately prepare items according to recipes
• Prepares palatable and proper‑portioned food for all guests accordance with standardized recipes, preparation methods, portion control, time schedules and sanitary standards
• Follows serving size standards and presentation guidelines
• Workplace will be kept clean and organized during the shift and all applicable cleaning lists will be followed during/following shift
• May be assigned other cleaning duties as necessary
• Responsible for properly storing, labeling, and dating all food items
• Responsible for properly storing food orders and other supplies
• Ensure all meals are prepared in a timely manner
• May be required to assist in the training and development of new associates
• Prepares requisition for supplies and food items for production in work station
• Responsible for the preparation of food items on the menus for the guests according to the Food Production sheets
• Serves food from the production line during meal periods
• Responsible for the assembly, cooking, plating and garnishing of all food products according to Executive Chef’s specifications
• Control the products leaving the kitchen to ensure that each item has been properly accounted
• Complete working knowledge of menu, recipes, assembly and plating specifications
• Ensure that meals are prepared in a timely manner in accordance with Executive Chef’s recipes and assembly procedures
• Prepare and follow daily prep sheets to indicate food levels on hand and amounts required

What you need for this position

• Knife skills and cooking experience preferred but not required
• Able to stand for long periods of time, up to 8 hours or more
• Able to stoop and bend
• Able to lift up to 40 pounds from time to time
• Able to safely work with potentially dangerous chemicals and equipment
• Able to comply with safety and health code standards
• Able to handle responsibilities that require repetitive motion tasks