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Fire Lake Restaurant Cook III

Radisson Hotel Group Americas

This is a Full-time position in Anaheim, CA posted April 13, 2022.

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.


    -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;