Banquet Cook

Omni Viking Lakes Hotel • Eagan, MN

272d • $23

About The Position

Omni Viking Lakes Hotel is seeking a Banquet Cook 1. This team member will be responsible for the efficient and effective running of the banquet kitchen, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area within Banquets. 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.
• Secondary Culinary education is preferred but not mandatory.
• Excellent communication and literature skills. (Bilingual preferred)

Responsibilities

• Assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.
• Control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
• Plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• Work with the Food and Beverage Director with capital expenditure items for the food and beverage department.
• 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.
• 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.

Benefits

• Medical, Dental, Vision and other healthcare benefits.
• Paid Maternity Leave.
• 401k and Paid Time Off Accrual.
• Discounts at the spa and restaurants.
• Discounted rates at other Omni properties.
• Corporate discounts.
• Continued education opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed