Lead Cook

Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the F&B Manager and Regional Chefo Prepares sauces, soups and hot entrees in accordance with recipeo Use and follow recipeso Extrapolates recipes accuratelyo Uses high-quality ingredients and measures them accuratelyo Operates all kitchen equipment accuratelyo Taste test and evaluate foods before serving to make sure standards are met; consult with F&B Manager / Regional Chef if there are any concernso Portions food into standard portionso Garnishes food in appealing mannero Presents food using proper plate presentation techniques according to recipeo Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions including banquets and any reservationso 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 areaso Prepares work checklist and organizes work stations for each shifto Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food productso Requisitions food with necessary approvals according to policyo Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipmento Ensure that kitchen area remains clean and free of hazards during shifto 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 itemso Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishableso Keep floor clean and free of food items, trash or other obstacles· Serves food that is safe to eat and looks appealingo Follows facility’s safe food-handling guidelineso Cleans and Sanitizes work area according to cleaning schedule· Oversees kitchen operational areaso Orders all food items from authorized suppliers onlyoo Maintains current and seasonal recipes for menu itemso Familiar with and enforces food safety and health guidelineso Relays feedback of kitchen employees to F&B Manager / Regional Chefo Provides input for creation of banquet and restaurant menuso Completes daily food production sheets and other reportso Checks all stations to ensure proper setup, cleaning, and take down before and after each shifto Inspect orders to ensure the quality and presentation meets restaurant standards· Manages kitchen staffo Trains kitchen staffo Participates in periodic meetings with kitchen staff to coach on new recipes and kitchen processeso Works with F&B Manager to schedule kitchen staff for appropriate coverageo Covers any shift in the event of an absence or vacation· Prepares and inspects food to maintain quality standardso Cuts meat/seafood and prepares food for cook stationso Inspects ingredients upon delivery and before use to ensure qualityo Assists in monthly inventorieso 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 policieso Works with other departments to efficiently operate kitcheno Coordinates kitchen staffing and food quantities with high volume periods for banquets, restaurants, and baro Reports special requests, food spoilage, and other Kitchen concerns to F&B Manager / Regional Chefo Attends Banquet Event Order (BEO) meetings when F&B Manager is unavailableo Attends stand-up, safety, and other periodic meetings in F&B Manager’s absenceo 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 teamworko Communicates and reinforces the vision for customer service to all managers, supervisors and employeeso Creates an environment that encourages employees to provide the service brand behavior hospitality and teamworko Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employeeso 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 solutionso 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 GuestRequirements/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