Line Cook

Line Cook

The role of the Line Cook to be responsible for cost effective preparation and plating of food to exceed the expectations of our guests.

Hourly Wage: $22.00

Benefits When You Make It Your Choice:

• Employee discounts on thousands of hotels
• Enjoy a complimentary meal in the associate cafeteria during your shift
• Free Parking
• Paid Sick Time (MN Earned Sick and Safe Time)
• 401(k) Retirement Plan
• Employee Assistance Program
• Paid Vacation Time
• 8 Paid Holidays
• Paid Bereavement
• Paid Floating Holidays

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/Skills High school diploma or GED required, culinary degree preferred 1 years cooking experience, preferred Experience 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 presentation Knowledge of food and beverage preparations, service standards, guest relations and etiquette Knowledge of the appropriate table settings and service ware Excellent attention to detail Must possess the ability to handle multiple tasks Excellent communication and interpersonal skills Ability to effectively communicate with department managers, team members and guests Must possess a strong team spirit Ability to follow prep list Must be flexible in terms of working hours. Physical Demands Will stand for long periods of time Proper lifting techniques required Ability to lift, carry, push, pull or otherwise move objects Ability 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 pounds Ability to work under variable temperature conditions and can multi-task