JOB REQUIREMENTS: Choice Hotels International, Inc (NYSE:CHH) is one ofthe largest lodging franchisors in the world. A challenger in theupscale segment and a leader in midscale and extended stay, Choicehasmore than 7,400 hotels, representing over 625,000 rooms, in 45 countriesand territories. A diverse portfolio of 22 brands that run the gamutfrom full-service upper upscale properties to midscale, extended stayand economy enables Choiceto meet travelers\' needs in more places andfor more occasions while driving more value for franchise owners andshareholders. The award-winning Choice Privilegesloyalty program andco-brand credit card options provide members with a fast and easy way toearn reward nights and personalized perks. For more information, visit.The ability to model Choice\'s Cultural Values: Welcome and RespectEveryone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity arekey to our success in inspiring Loyalty, Growth, and the HospitalitySpirit. Our managed hotels portfolio includes Radisson Blu, Radisson,Radisson Red, Park Plaza, and Country Inn & Suites by Radisson.PositionSummary Too role no the Chef Cook III is responsible for cost effectivepreparation and plating no food to exceed the expectations no ourguestsPrepares and properly garnishes all food orders in accordance withmenu specifications under the guidance of the Chef Prepares sauces,soups and hot entrees in accordance with menu Use and follow recipesAdjust recipes accurately Uses high-quality ingredients and measuresthem accurately Operates all kitchen equipment accurately Taste test andevaluate foods before serving to make sure standards are met; consultwith Chefs if there are any concerns. Portions food into standardportions Garnishes food in appealing manner Presents food using properplate presentation techniques Coordinates completion of menu items withserver Sets up for meals by ensuring proper amounts are in place forforecasted covers, special functions and any reservations Assist insetting up plans and actions to correct any food cost problems; controlfood waste, loss and usage per SOP Organizes and maintains work areas,coolers and storage areas Prepares work checklist and organizes workstations for each shift Checks and maintains coolers and storage areasfor cleanliness, quantity and quality of food products Requisitions foodwith necessary approvals according to policy Takes proper care ofranges, ovens, broilers, fryers, griddles, utensils and other equipmentEnsure that kitchen area remains clean and free of hazards during shiftDate all food containers and rotate as per the SOP, making sure that allperishables are kept at... For full info follow application link. Weare an equal opportunity and affirmative action employer and makeemployment decisions without regard to age, race, religion, nationalorigin, gender, disability, veteran status, genetic information, sexualorientation and gender identity or any other protected class. *****APPLICATION INSTRUCTIONS: Apply Online: ipc.us/t/C29E82FA0E234283