Line Cook

Choice Hotels International, Inc (NYSE: CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice ® has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice ® to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges ® loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit www.choicehotels.com .

The ability to model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit.

Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.

The PM Line Cook is responsible for preparing and presenting high-quality food according to menu specifications, recipes, and established standards. This position works closely with the Chef and kitchen team to ensure timely food preparation, proper food safety and sanitation, efficient kitchen operations, and a high level of guest satisfaction.

Food Preparation & Cooking

• •Prepare and properly garnish all food orders according to menu specifications and under the direction of the Chef.
• •Prepare sauces, soups, hot entrees, and other menu items according to established recipes and standards.
• •Follow recipes accurately and adjust recipes as needed.
• •Use high-quality ingredients and measure ingredients accurately.
• •Operate kitchen equipment safely and correctly.
• •Taste and evaluate food before serving to ensure quality and consistency. Consult with the Chef regarding any concerns.
• •Portion food according to established standards.
• •Garnish and present food in an appealing manner using proper plate presentation techniques.
• •Coordinate the completion of menu items with servers to ensure timely service.
• •Set up the kitchen for meals by ensuring appropriate quantities are prepared based on forecasted covers, special functions, and reservations.

Food Cost & Inventory Control

• •Assist with food cost control and take appropriate action to minimize food waste, loss, and excessive usage according to SOPs.
• •Check coolers and storage areas for cleanliness, proper quantities, and quality of food products.
• •Requisition food and supplies with the necessary approvals and according to company policies.
• •Properly date and rotate all food products according to SOPs.
• •Maintain proper temperatures for all perishable food items.
• •Return unused food items to designated storage areas at the end of the shift, ensuring all perishables are properly covered and dated.

Kitchen Organization & Sanitation

• •Prepare work checklists and organize workstations for each shift.
• •Maintain clean, organized, and properly stocked work areas, coolers, and storage areas.
• •Keep the kitchen floor clean and free of food, trash, spills, and other hazards.
• •Clean and sanitize work areas according to the established cleaning schedule.
• •Properly care for and maintain ranges, ovens, broilers, fryers, griddles, utensils, and other kitchen equipment.
• •Ensure the kitchen remains clean, safe, and free of hazards throughout the shift.

Food Safety

• •Prepare and serve food that is safe, properly cooked, and visually appealing.
• •Follow all facility and company food-handling, sanitation, and safety guidelines.
• •Maintain proper food temperatures and storage procedures.
• •Follow all applicable food safety standards and procedures.

Guest Service & Hospitality

• •Create 100% guest satisfaction by providing the Radisson Hotel Salt Lake City Downtown experience through genuine hospitality and by exceeding guest expectations.
• •Give personal attention, take personal responsibility, and demonstrate teamwork when providing guest service.
• •Listen to guest concerns, apologize with empathy when appropriate, find solutions, and follow through to resolve guest concerns.
• •Consistently demonstrate the service philosophy through genuine hospitality and teamwork.
• •Recognize when a guest is not satisfied and use good judgment when determining when to apply the 100% Guest Satisfaction standards.
• •Support the team in creating a positive and welcoming experience for every guest.

Requirements / Skills

• •High school diploma or GED required; culinary education or degree preferred.
• •Minimum of 1 year of cooking experience preferred.
• •Previous experience in a hotel or restaurant of similar size and quality is preferred.
• •Ability to speak, read, and understand basic cooking instructions and directions.
• •Ability to follow standardized recipes and proper food preparation and plating procedures.
• •Knowledge of food preparation, beverage service, service standards, guest relations, and hospitality etiquette.
• •Knowledge of appropriate table settings, service ware, and presentation standards.
• •Strong attention to detail and commitment to quality.
• •Ability to manage multiple tasks and priorities in a fast-paced environment.
• •Excellent communication and interpersonal skills.
• •Ability to communicate effectively and professionally with department managers, team members, and guests.
• •Strong teamwork skills and a positive team-oriented attitude.
• •Ability to follow prep lists and complete assigned preparation duties accurately and efficiently.
• •Ability to work flexible hours, including evenings, weekends, holidays, and varying shifts, as business needs require.

Physical Demands

• •Ability to stand and walk for extended periods of time.
• •Ability to use proper lifting and safe-handling techniques.
• •Ability to lift, carry, push, pull, and otherwise move objects as required.
• •Ability to move throughout the hotel and kitchen, including standing, walking, kneeling, bending, and reaching for extended periods.
• •Requires manual dexterity, hand-eye coordination, and the ability to work with hands above shoulder level.
• •Ability to work in environments with exposure to heat, cold, cleaning chemicals, and loud or noisy conditions.
• •Ability to regularly lift and carry up to 50 pounds.
• •Ability to push or pull objects weighing up to 100 pounds.
• •Ability to work effectively under variable temperature conditions.
• •Ability to multitask and maintain productivity in a fast-paced kitchen environment.

Other Information

The hotel business operates seven days a week, 24 hours a day. All associates must understand that business needs may require them to work different shifts or perform duties outside of their usual assignments. Associates may be reassigned to different shifts or duties as business needs dictate.

As a hospitality business, maintaining a professional, welcoming, and hospitable service environment is essential at all times.

This position description is not intended to create, nor should it be construed as, a contract of employment or a promise of employment. Employment is considered at-will , meaning either the employee or the Company may terminate the employment relationship at any time, with or without notice, subject to applicable law.

We are an equal opportunity and affirmative action employer. Employment decisions are made without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information, or any other status protected by applicable law.

Our locations are drug-free workplaces. Pre-employment drug testing is required. Background checks are also required before employment begins. We participate in E-Verify, and individuals who are not legally authorized to work in the United States will not be considered fo