Banquet Cook

Omni Hotels & Resorts; Eagan (MN); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in hospitality is seeking a Banquet Cook to join their dynamic team. This role is crucial for the efficient operation of the banquet kitchen, ensuring high standards of food quality and service. With a focus on guest satisfaction, you will collaborate closely with the Food and Beverage Director, manage kitchen staff, and oversee menu planning. Enjoy a vibrant work environment at a luxury hotel that values creativity and excellence. If you have a passion for culinary arts and customer service, this is the perfect opportunity to advance your career in a supportive and rewarding setting.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Paid Maternity Leave

401k

Paid Time Off

Discounts at spa and restaurants

Discounted rates at other properties

Corporate discounts

Continued education opportunities

Qualifications

• 5+ years of experience as a Chef or Executive Sous Chef.
• Strong organizational skills and proficiency in Microsoft Office.
• Serve Safe Certified Food Manager required.

Responsibilities

• Assist in budgeting and controlling food costs.
• Plan and implement menu design and create suitable dishes.
• Ensure guest satisfaction through smooth daily operations.

Skills

Customer service experience

Effective communication skills

Organizational skills

Bilingual preferred

Education

Culinary education preferred

Serve Safe Certified Food Manager

5 years Chef or Executive Sous Chef experience

Tools

Microsoft Word

Microsoft Excel

Delphi

Job description

Join to apply for the Banquet Cook role at Omni Hotels & Resorts

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 airport, with additional uses for the planned development to include corporate offices, retail, restaurants and entertainment.

The 320-room luxury hotel features more than 35,000 square feet of indoor and outdoor meeting and pre-function 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 to utilize. From small board meetings, conferences and large galas or special events to Sunday football tailgates and more, the Omni Viking Lakes Hotel accommodates groups of all sizes with its robust meetings offerings, 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 and effective running of the banquet kitchen, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area within Banquets. In conjunction with the Stewarding Department, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor. If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

Salary for this position starts at (based on experience): $23.00/hour. Full Time Associates at Omni Viking Lakes are entitled to benefits including Medical, Dental, Vision, Paid Maternity Leave, 401k, and Paid Time Off. Additional benefits include discounts at spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities, and more.

Responsibilities

1. Assist the Food and Beverage Director in budgeting, controlling overheads, and achieving food cost targets.
2. Plan and implement menu design, create suitable dishes, and pass standards recipes for costing.
3. Work with the Food and Beverage Director on capital expenditure for the department.
4. Ensure guest satisfaction through smooth daily operations.
5. Maintain standards for purchasing and receiving items, working with the storeroom manager and food & beverage controller.
6. Forecast food quantities to maximize profitability and avoid over/under production.
7. Oversee recipe creation and production methods.
8. Collaborate with the banquet chef on banquet menus.
9. Inspect food service outlets during service to ensure standards are maintained.
10. Control equipment and schedule maintenance.
11. Stay updated on market trends and competitor offerings to satisfy guest needs and maximize sales.
12. Participate in promotional activities and culinary events.
13. Organize and control food production staff, including scheduling and training.
14. Recruit suitable staff in conjunction with HR and management.
15. Ensure effective training and development of kitchen staff.
16. Handle administrative duties related to menus, purchase requirements, and records.
17. Participate in department meetings and strategic planning.
18. Engage in VIP events, uniform ordering, and student training programs.
19. Attend recruiting trips and pre-construction meetings, and assist with menu planning for meetings.

Qualifications

• Customer service experience; administrative experience preferred.
• Proficiency in Microsoft Word, Excel, Delphi, or similar programs; strong organizational skills.
• Effective communication skills; bilingual preferred.
• Minimum of 5 years Chef or Executive Sous Chef experience.
• Serve Safe Certified Food Manager.
• Culinary education preferred but not mandatory.

Physical Requirements

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

Working Environment

• Indoor hotel environment with exposure to humidity, steam, and extreme temperatures.
• Exposure to cleaning chemicals and food items.

Tools & Equipment

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