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Gondrecourt-le-Château

    Lead Cook - St Paul, United States - Omni Hotels

    Omni Hotels
    Omni Hotels St Paul, United States

    3 weeks ago

    Omni Hotels background
    Permanent
    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 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:

    To provide and maintain high quality standards and procedures in preparing and serving all restaurant and banquet food; assists Executive Chef and Sous Chef with ensuring effective operation of the kitchen and food production outlets.

    Responsibilities:

    Responsible for preparing and execution of meals for outlets with additional assistance given to Banquet functions, IRD, and outlets as assigned.
    Be knowledgeable of all stations in the restaurants.
    Be knowledgeable of plate presentations and preparations of all menu items.
    Work ahead of operation to ensure product delivery is on time.
    Coordination of all outlet foods. Must check all product to ensure that it meets the quality standards that are expected.
    Assists in banquets as needed or requested by the Executive Chef or Sous Chef.
    Coordination with Executive and Sous Chefs on a daily basis for all events or culinary needs. Complete projects as assigned by F&B Management.
    Attend daily stand-up meetings and monthly training classes.
    Assists Executive and Sous Chef with directing proper sanitation of all kitchen facilities and equipment.
    Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. ENVIRONMENT and POSITION ANALYSIS
    Stand or walk for an extended period or for an entire work shift. Requires frequent bending, reaching overhead and squatting. Lift, carry, and place objects weighing up to 40 lbs without assistance. Push/pull objects weighing up to 50 lbs without assistance.
    Position works in the interior of the hotel, in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
    Exposure to F&B hazardous cleaning chemicals

    Qualifications:
    • Strong background in Culinary Arts with focus on kitchen management, banquet production and a la carte service.
      Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
      High level of written and verbal communication skills.
      Ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments at a high level.
      Proven leadership skills with the ability to effectively train, coach and exercise supervisorial courage.
      The ability to lead staff line-ups assigned by Executive Chef and Sous Chef.
      Be able to work a flexible schedule, including holidays, weekends, and night shifts.
    • ServSafe or equivalent food handlers certification required.

    Physical Requirements:

    • Must be able to lift, push, pull and carry moderate weight.
    • Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
    • Must be able to utilize culinary tools (knives, commercial equipment, etc.).

    Working Environment:

    • Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
    • Exposure to hazardous cleaning chemicals.

    Tools & Equipment:

    • Cooking utensils and equipment.
    End of Job Description:
    #IND123
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