Lead Cook

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.

Pay Range: $27-28 an Hour

Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the F&B Manager and Regional Chef

o Prepares sauces, soups and hot entrees in accordance with recipe

o Use and follow recipes

o Extrapolates recipes accurately

o Uses high-quality ingredients and measures them accurately

o Operates all kitchen equipment accurately

o Taste test and evaluate foods before serving to make sure standards are met; consult with F&B Manager / Regional Chef if there are any concerns

o Portions food into standard portions

o Garnishes food in appealing manner

o Presents food using proper plate presentation techniques according to recipe

o Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions including banquets and any reservations

o 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

o Prepares work checklist and organizes work stations for each shift

o Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products

o Requisitions food with necessary approvals according to policy

o Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment

o Ensure that kitchen area remains clean and free of hazards during shift

o 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

o Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables

o Keep floor clean and free of food items, trash or other obstacles

· Serves food that is safe to eat and looks appealing

o Follows facility’s safe food-handling guidelines

o Cleans and Sanitizes work area according to cleaning schedule

· Oversees kitchen operational areas

o Orders all food items from authorized suppliers only

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o Maintains current and seasonal recipes for menu items

o Familiar with and enforces food safety and health guidelines

o Relays feedback of kitchen employees to F&B Manager / Regional Chef

o Provides input for creation of banquet and restaurant menus

o Completes daily food production sheets and other reports

o Checks all stations to ensure proper setup, cleaning, and take down before and after each shift

o Inspect orders to ensure the quality and presentation meets restaurant standards

· Manages kitchen staff

o Trains kitchen staff

o Participates in periodic meetings with kitchen staff to coach on new recipes and kitchen processes

o Works with F&B Manager to schedule kitchen staff for appropriate coverage

o Covers any shift in the event of an absence or vacation

· Prepares and inspects food to maintain quality standards

o Cuts meat/seafood and prepares food for cook stations

o Inspects ingredients upon delivery and before use to ensure quality

o Assists in monthly inventories

o Shares food and beverage complaints with F&B Manager and works to resolve

· Ensures department adheres to Radisson, local and state health, hygiene and safety policies

o Works with other departments to efficiently operate kitchen

o Coordinates kitchen staffing and food quantities with high volume periods for banquets, restaurants, and bar

o Reports special requests, food spoilage, and other Kitchen concerns to F&B Manager / Regional Chef

o Attends Banquet Event Order (BEO) meetings when F&B Manager is unavailable

o Attends stand-up, safety, and other periodic meetings in F&B Manager’s absence

o Responds quickly and accurately to requests for special accommodations (allergies, box lunches) for guests, groups, and events

· Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

o Communicates and reinforces the vision for customer service to all managers, supervisors and employees

o Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork

o Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees

o Ensures that the hotel delivers 100% Guest Satisfaction by developing customer feedback avenues (soliciting input, reports, etc.) and focusing management team on identifying trends and developing and implementing solutions

o Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork

· Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest

Requirements/Skills

· Minimum four years of progressive cooking experience, preferably in an upscale high volume environment

· Previous kitchen supervisor experience or similar preferred

· Knowledge of food and beverage preparations, service standards, guest relations and etiquette

· Excellent oral and written communication skills

· Excellent attention to detail

· Must possess the ability to handle multiple tasks

· Ability to effectively communicate with department managers, team members and guests

· Able to collaborate effectively with other hotel employees and managers to ensure teamwork

· Able to resolve conflicts guests, supervisor and employee

· Strong floor presence with focus and energy

· Ability to multitask and work well under pressure

· Able to work a flexible schedule, including weekends and holidays

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.