Line Cook

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

Job summary

VH Hospitality in Bloomington, Minnesota, is seeking a Kitchen professional to manage food production for banquets. The ideal candidate will be responsible for preparing food items, setting up banquet stations, and maintaining sanitation practices.

Must be capable of working in extreme temperatures and performing various physical tasks in a busy kitchen environment.

Availability for evenings and weekends is required to meet business needs.

Qualifications

• Experience in food preparation for large functions.
• Knowledge of culinary techniques and safety practices.

Responsibilities

• Prepare food items for banquet service following quality methods.
• Set up stations for banquet functions.
• Practice daily sanitation and safety to ensure satisfaction.

Skills

Food preparation

Sanitation practices

Culinary techniques

Tools

Kitchen equipment

Job description

DEPARTMENT

Kitchen

REPORTS TO

Sous Chef/Executive Chef

JOB SUMMARY

Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.

ESSENTIAL FUNCTIONS

• 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.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following 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:

• Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

Note: Additional tasks may be added during employment.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (‑10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• 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 noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well‑paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• 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 subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc.).

AVAILABILITY

Must be available to work on evenings and weekends. The company 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 Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.