Fire Lake Restaurant Cook III

Fire Lake Cook III Position Summary

Brand new upscale property looking for passionate, motivated and dedicated line cooks. The Radisson Blu features multiple concepts with a chef driven environment. Fire Lake Grill House highlights a new American approach to cooking that revolve around smoke and charcoal. Grand Opening Summer 2021

Key Responsibilities

Prepare high quality food to the Radisson Blu employees:

-Approach all encounters with guests and employees in a friendly, service-oriented manner.
-Follows Occupational Health & Safety regulations.

-Ensure equipment and kitchen cleanliness.

-Maintain refrigerator and kitchen in clean, organized manner to facilitate the high-volume production necessary to achieve company goals.

-Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
-Ensure proper labeling, dating, and rotating of production foods and leftovers.

-Has knowledge and skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.
-Has a solid knowledge of pantry positions.
-Has a solid knowledge of meat identification and cookery.

-Accurate knowledge of cooking temperatures for degrees of doneness.
-Has a solid technical knowledge of vegetable preparation.
-Has a solid knowledge and ability to prepare different methods of starch cookery, identification, classification and preparation of mother sauces and preparation of basic soups.
-Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.

-Strong organizational skills which enables the Cook to adapt quickly in working in and effectively contributing to the team in various sections of the kitchen (pastry, garde-manger, Room Service, FireLake, Employee Cafeteria).
-Make Chefs aware of any special products needed for coming functions.

-Have the next day’s production ready for service the night previous.

Works as a Team member to maintain pleasant work environment:

-Maintain a positive inter-departmental relationship through the hotel and with outside vendors.
-Follows the Carlson Attendance Policy.
-Reports to work dressed according to Carlson Grooming Standards.

Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations:

-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.

Requirements/Skills

-At least 2 years of high volume kitchen experience;
-Culinary Degree preferred;
-High School Diploma required;
-Experience at a similar size and quality hotel recommended;

-Must possess outstanding guest services skills, professional presentation and accurate communication skills;
-Proficient in the English language (verbal & written);
-Must be able to handle a multitude of tasks in an ever-changing environment;
-Must be flexible in terms of working hours;

-Must work well in high-pressure situations;

-Must maintain composure and objectivity under pressure.

Physical Demands

-Ability to lift and carry up to 50 pounds;
-Must possess a team spirited attitude and a willingness to help;
-Ability to effectively communicate with department managers, team members and guests;
-Ability to retain and give general hotel information;