Banquet Cook 1

Omni Hotels & Resorts•Eagan, MN

2d•Onsite

About The Position

Omni Viking Lakes Hotel is seeking a Banquet Cook 1 to be responsible for the efficient and effective running of the banquet kitchen, ensuring operating costs are minimized. This role involves the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. The Banquet Cook 1 will advise the Food and Beverage Director on all matters relating to the kitchen area within Banquets and, 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!

Requirements

Customer Service, prior admin experience preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
Clear, positive, energetic communication skills.
Able to deliver and communicate to diverse crowd of associates.
Must have a minimum of 5 years Chef or Executive Sous Chef level experience.
Serve Safe Certified Food Manager
Excellent communication and literature skills. (Bilingual preferred)

Nice To Haves

Secondary Culinary education is preferred but not mandatory.

Responsibilities

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
Maintain control of the standards for purchasing and receiving items.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
Oversee the creation of recipes and production methods.
Work in conjunction with the banquet chef to compile new banquet menus when required.
Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
Maintain an up-to-date knowledge of competitor’s food production/offering.
Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.
Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
Be aware of state legislation in employment and industrial relations.
Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
Perform all duties applicable to a department manager within the hotel.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct/attend all required department meetings.
Personally involved in VIP Power Sites
Kitchen Uniform Ordering
Monitoring of & Overseeing Student Training Programs
Attending Recruiting Trips to Culinary Schools & Community Colleges
Attending Pre-Con Meetings
Interacting with Meeting Planners and assisting in Menu Planning