Cook - $22 per HOUR

Choice Hotels International, Inc (NYSE: CHH) is one of the largest lodging franchisors worldwide, operating a diverse portfolio of over 7,400 hotels with more than 625,000 rooms in 45 countries and territories. As a leader in the midscale and extended stay segments and a challenger in the upscale market, Choice Hotels offers 22 distinct brands catering to a wide array of traveler needs, ranging from full-service upper-upscale properties to midscale, extended stay, and economy accommodations. Through its award-winning Choice Privileges loyalty program and co-brand credit card options, Choice Hotels provides guests with a fast, easy way to earn rewards and enjoy personalized perks, adding value for both travelers and franchise owners alike. The company prides itself on core cultural values such as welcoming and respecting everyone, being bold, quick, curious, and demonstrating integrity. These values drive its mission to inspire loyalty, growth, and the hospitality spirit. The Cook I position at Choice Hotels is a vital role focused on delivering outstanding culinary experiences by efficiently preparing and plating a variety of dishes to meet and exceed guest expectations. Working under the guidance of the Chef, the Cook I is responsible for cost-effective food preparation, including creating sauces, soups, and hot entrees accurately according to menu specifications and recipes. Attention to detail is crucial, as the role requires the accurate measurement of high-quality ingredients, taste testing, proper portion control, and appealing food presentation. The position also involves the coordination of food completion with servers, managing setup for meals based on forecasted covers and special events, and assisting with food cost control by minimizing waste and loss. A key facet of this role includes maintaining cleanliness and organization in the kitchen, coolers, and storage areas, following food safety guidelines, sanitizing work areas, and ensuring all perishables are stored and rotated properly. The Cook I supports operational efficiency by requisitioning food items with necessary approvals and properly handling kitchen equipment such as ranges, ovens, fryers, and utensils. The role requires standing for long periods and the physical ability to lift and move heavy objects, often in variable temperature conditions. Exceptional guest service is an essential part of the role. The Cook I is expected to provide a genuine hospitality experience reflecting the Radisson Blu brand standards, offering personal attention, teamwork, and resolving guest issues with empathy and follow-through. Flexibility in working hours and shifts is required in this 24/7 hospitality environment, as business needs may necessitate changes in schedules and duties. This position requires at least a high school diploma or GED, with a culinary degree preferred, and ideally one year of cooking experience, preferably in hotels of similar size and quality. Strong communication skills, teamwork, multitasking ability, and a solid understanding of food and beverage preparation, service standards, and guest relations are also necessary. This role offers an excellent benefits package including health, dental, vision, long-term disability, pet insurance, 401K, paid vacation and holidays, hotel discounts, and various employee incentives. Choice Hotels International is proud to be an equal opportunity employer, committed to affirmative action and inclusive hiring practices without discrimination based on various protected characteristics. Employment is contingent on background checks, drug testing, and verification of legal eligibility to work in the United States. This job not only demands culinary skill but also embodies the hospitality spirit and cultural values that make Choice Hotels a welcoming place for guests and associates alike.

• High school diploma or GED required
• Culinary degree preferred
• 1 years cooking experience preferred
• Experience at a similar size and quality hotel recommended
• Must be able speak, read and understand basic cooking directions
• 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
• Ability to follow prep list
• Must be flexible in terms of working hours