Position Summary Too role no the Chef Cook Supervisor 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/SkillsHigh school diploma or GED required, culinary degree preferred4 years cooking experience, preferredExperience 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 presentationKnowledge of food and beverage preparations, service standards, guest relations and etiquetteKnowledge of the appropriate table settings and service wareExcellent attention to detailMust possess the ability to handle multiple tasksExcellent communication and interpersonal skillsAbility to effectively communicate with department managers, team members and guestsMust possess a strong team spiritAbility to follow prep listMust be flexible in terms of working hoursPhysical DemandsWill stand for long periods of timeProper lifting techniques requiredAbility to lift, carry, push, pull or otherwise move objectsAbility 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 poundsAbility to work under variable temperature conditions and can multi -taskOther InformationThe 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 timeshis 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.