Cook

VH Hospitality; BLOOMINGTON (MN); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Paid Time Off (PTO)

Paid Holidays

Employee Referral Bonus

Health insurance

Dental & Vision

401(k) Retirement Plan

Job summary

VH Hospitality is looking for a Cook at the Double Tree Bloomington Minneapolis South location. The ideal candidate will manage food production for banquets while ensuring adherence to sanitation practices. They will prepare food items according to quality standards and maintain a collaborative environment with the culinary team.

The role requires strong communication skills, a food safety certification, and the ability to handle physical demands in a fast-paced restaurant setting. Benefits include paid time off, holidays, and union health insurance.

Qualifications

• Must have reliable transportation to and from work.
• Must be present and able to work all shifts on-site.
• Must be at least 18 years old.

Responsibilities

• Manage food production for banquets.
• Ensure sanitation practices are followed.
• Prepare food items using predetermined methods.

Skills

Professional interaction

Verbal and written communication

Team collaboration

Knowledge of kitchen operations

Critical thinking

Safety awareness

Detail orientation

Education

Food Safety Certification

Job description

JOB TITLE

Cook

DEPARTMENT

Culinary

REPORTS TO

Sous Chef

LOCATION

Double Tree Bloomington Minneapolis South - Franchise

JOB SUMMARY

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Executive Chef and Sous Chef on a daily basis, and other departments related to the Food & Beverage, as needed.
• Relay all pertinent information to the Executive Chef and Sous Chef.
• Assist and participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.
• Ensure all necessary reports and forms are completed daily.

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to consistently interact in a professional and polite manner.
• Must be able to read and write to facilitate the communication process.
• Strong verbal and written communication skills.
• Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests.
• Knowledge of back of house restaurant and banquet operating procedures
• Ability to use sound judgement and decision-making skills
• Applies critical thinking skills
• Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
• Ability to learn and use new technology
• Knowledge of incident and accident prevention involving kitchen equipment, such as fryers and ovens
• Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures
• Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures.
• Knowledgeable in all aspects of food preparation and food handling.
• Extensive knowledge of the back of house kitchen operations and facilities.
• Must be detail oriented with outstanding organizational skills.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis.
• Ability to work in narrow or limited spaces.
• Walking and standing are required throughout the work day.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
• Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high.
• The worker is subject to loud noise levels.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc.).
• Length of time performing tasks may vary from day to day and task to task.

REQUIREMENTS

• Must have reliable transportation to and from work
• Must report to work on time
• Must be present and able to work all shifts on‑site
• Must be able to work the necessary hours and schedule to meet the operational needs of the business
• Must be at least 18 years old
• Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I‑9 on the first day of employment.

LICENSE & CERTIFICATION

• Food Safety

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

AVAILABILITY

Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays.

BENEFITS & PERKS

• Paid Time Off (PTO)
• Paid Holidays
• Employee Referral Bonus
• Local 17 Union Benefits: Health insurance, Dental & Vision and 401(k) Retirement Plan