Banquet Cook

AECOM; Eagan (MN); On-site; Full time

Job summary

A leading hotel company is seeking a skilled Banquet Cook 1. Responsible for kitchen efficiency, cost management, and guest satisfaction, this role provides a dynamic work environment with opportunities for personal and professional growth. Join a reputable team and enjoy a fulfilling career in hospitality!

Benefits

Medical, Dental, Vision benefits

Paid Maternity Leave

401k and Paid Time Off

Spa and restaurant discounts

Corporate discounts

Continued education opportunities

Qualifications

• Minimum 5 years of Chef or Executive Sous Chef experience.
• Serve Safe Certified Food Manager.
• Strong organizational, communication, and bilingual skills preferred.

Responsibilities

• Assist the Food and Beverage Director in budgeting and cost control.
• Maintain standards for purchasing, receiving, and product quality.
• Ensure guest satisfaction through smooth daily operations.

Skills

Strong organizational skills

Communication skills

Bilingual skills

Education

Secondary culinary education

Job description

Location

A substantial part of the 200-acre Viking Lakes mixed-use development, this destination is home to the Minnesota Vikings headquarters, Twin Cities Orthopedics Performance Center, and TCO Stadium. The location is easily accessible from downtown Minneapolis and St. Paul, the Mall of America, and the airport, with additional planned uses including corporate offices, retail, restaurants, and entertainment.

The 320-room luxury hotel features more than 35,000 square feet of indoor and outdoor meeting space, including a 7,500-square-foot ballroom, a 4,410-square-foot event center, and six two-story hospitality lounges for groups and meeting planners. The hotel accommodates events of all sizes, from small meetings to large galas, tailgates, and more, with multiple food and beverage venues, a signature spa, and state-of-the-art fitness facilities.

Job Description

Omni Viking Lakes Hotel is seeking a Banquet Cook 1. This team member will be responsible for the efficient running of the banquet kitchen, minimizing operating costs, and ensuring all services meet the established standards within budget. The role involves advising the Food and Beverage Director on kitchen matters within Banquets, and working with the Stewarding Department to maintain high standards of cleanliness and hygiene.

Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor.

If you love hospitality, creating exceptional customer experiences, and value working with a hotel company, then you will enjoy working with Omni!

Salary starts at $23.00/hour, based on experience. Full-time associates are entitled to benefits including Medical, Dental, Vision, Paid Maternity Leave, 401k, and Paid Time Off. Additional benefits include discounts at the spa and restaurants, rates at other Omni properties, corporate discounts, continued education, and more.

Responsibilities

1. Assist the Food and Beverage Director in budgeting, controlling costs, and reporting variances with recommendations.
2. Coordinate with department managers on market potential and menu design, passing recipes for costing.
3. Participate in capital expenditure planning for the food and beverage department.
4. Ensure guest satisfaction through smooth daily operations.
5. Maintain standards for purchasing, receiving, and product quality.
6. Forecast food quantities to maximize profitability and oversee recipe creation.
7. Collaborate with the banquet chef on menu development.
8. Inspect food service outlets during service to maintain standards.
9. Control equipment and schedule maintenance.
10. Stay updated on market trends and competitor offerings to innovate food products.
11. Promote in-house culinary events and activities.
12. Organize and schedule food production staff, including training and development.
13. Recruit suitable staff in collaboration with HR and the F&B Director.
14. Ensure compliance with employment laws and establish efficient office procedures.
15. Participate in departmental meetings and critical path planning.
16. Involvement in VIP events, uniform ordering, and training programs.
17. Attend recruiting trips, pre-con meetings, and interact with meeting planners for menu planning.

Qualifications

• Minimum 5 years of Chef or Executive Sous Chef experience.
• Serve Safe Certified Food Manager.
• Secondary culinary education preferred.
• Strong organizational, communication, and bilingual skills preferred.

Physical Requirements

• Sitting, typing, writing for long periods.
• Standing, walking, bending, reaching, lifting up to 50 pounds.

Working Environment

• Indoor hotel environment with exposure to humidity, steam, and temperature extremes.
• Exposure to cleaning chemicals, food, and beverages.

Tools & Equipment

• Computer, printer, telephone, photocopy machine, facsimile.

Omni Hotels & Resorts is an equal opportunity employer. For assistance applying, contact [e-mail]. The job is located in Eagan, MN, and is currently open with one position available.