Banquet Cook - Minneapolis, United States - Aparium

Description

Reports to the Executive Chef; posit ion is non-exempt WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional. You have been perfecting your craft behind the line for a while. Grill, saute, or salad feel confident running each. You have found that as much as you like the rush of working a restaurant line, you thrive in the planned out, strategically orchestrated dance of working in a banquet kitchen. You are an individual who is as excited to learn from your teammates as well as from the chefs. You've been studying up on the greats and have a fundamental foundation of techniques that you are ready to put to use. Your Instagram feed is almost entirely filled with recipes, food design, and chef profiles. THE ROLE The Banquet Cook reports to and works directly with the Executive Chef, Banquet Chef, and Sous Chefs (Culinary leadership team), developing and executing scratch-made dishes and recipes for guests and attendees of our event space. It is critical that the Banquet Cook be someone who has been honing their craft and demonstrates knowledge in culinary techniques and quantity food production. The Banquet Cook is a task-oriented, list-driven individual who is comfortable working alongside their colleagues and under the direction of the chef. There will be opportunities where collaboration with Culinary leadership is as key as the valuable Banquet Cook insight needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Banquet Cook will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open minds are the norm—no egos are allowed. The ability to work with controlled measures and respect for your leadership team and peers is imperative. We have a no tolerance for the "old school way". WHAT YOU WILL DO

Uphold and role model the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality

Collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience

Prepare restaurant quality banquet dishes for guests of meeting, events, weddings, activations, etc.

Take pride in the food you prepare for event guests, adhering to thoughtfully created recipes, presentation standards and guest preferences

Work in an organized fashion with the utmost respect for your ingredients, equipment and workspace

Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create

Possess a basic understanding of culinary skills, striving to learn more through constant study of your craft

Foster open lines of communication within the department by actively participating in daily line ups and Culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities

Actively participate in feedback sessions with Culinary leadership to further develop your skill set

Observe conditions of all physical facilities and equipment in the Culinary operation, reporting anything substandard to the Chef, Sous Chef, and/or Engineering department to make corrections and improvements as needed

Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

WHAT YOU WILL NEED

Passion for learning and the culinary arts

Minimum of two (2) years experience as an entry-level cook or higher, with a minimum of three (3) years experience in either a free-standing or hotel restaurant kitchen

Knowledge of food safety guidelines and requirements; ServSafe standards

Adaptable interpersonal communication skills to address fellow associates all levels

Conversational proficiency of the English language in reading, writing, and verbal communication

Ability to calculate basic math principles to meet proper menu ingredients and perform inventory

Ability to work in a fast-paced environment for extended periods of time to meet high volume business

Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.

Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.

Ability to stand or walk for prolonged periods to cook required menu items

Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers