Banquet Cook-On Call Radisson Blu Aqua Hotel Chicago
Carlson Rezidor Hotel Group - Chicago, IL

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The Radisson Blu Aqua Hotel Chicago , is the contemporary debut of Radisson Blu in North America. A true representation of the brand, it is designed to become a destination in itself. Radisson Blu is the upper-upscale division of our global hotel brand, focusing on design, style and attention to detail in every respect. Situated near the confluence of Lake Michigan and the Chicago River in the Lakeshore East Development Award Winning Aqua Tower, Radisson Blu Aqua Hotel is surrounded by Chicago’s biggest tourist attractions, including Millennium Park, Navy Pier and the fabulous shopping of Michigan Avenue’s Magnificent Mile. It is also connected to the Chicago Pedway system and surrounded by incredible views of Lake Michigan and the Chicago Skyline.

As an On-call Banquet Cook, your responsibilities include:

-Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers;
-Ensure proper size and weight of food portions;
-Ensure that kitchen area remains clean and free of hazards during shift;
-Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
-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.
-Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
-Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
-Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP;
-Keep floor clean and free of food items, trash or other obstacles;
-Perform any other job related duties as assigned.

-Experience in similar position within an upscale environment is preferred with a knowledge of high volume kitchen operations;
-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;

Physical Demands:
-Ability to transport and/or move up to 150;
-Ability to hear with 100% accuracy with correction.
-Ability to stand and exert well paced mobility for an eight (8) hour shift;

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