Cook II

Royal Sonesta Minneapolis, MN•Minneapolis, MN

22d•$22 - $22

About The Position

The Line Cook II prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment. Must be able to supervise Line Cook I

Requirements

Must be able to use a knife, slicing machine, and grater.
High school/culinary classes/ diploma preferred.
At least two to five years of pantry experience in comparable operations.
Must have Food Handler Certificate
Regular and Punctual Attendance
Ability to adhere to grooming standards.
Ability to lift and move approximately 30 pounds.
Ability to bend and reach on a daily basis.
Ability to operate and control power meat slicer, buffalo chopper equipment.
Ability to move freely within a small area.
Ability to stand for prolonged periods of time.
Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills, (such as chopping and slicing).
Ability to clean as you go in the kitchen area.
Ability to work in temperature extremes.
Ability to perform basic arithmetic.
Ability to read or understand diagrams, and count.
Not infected by diseases transmitted through the food supply as designated by the Public Health services.
Ability to sustain direct contact with the public; must establish a high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.

Responsibilities

Responsible for production of all items as needed for events, breakfast service, lounge menu, and employee cafeteria.
Responsible for all orders during breakfast service. Run breakfast line, set up stations, ensure prep is ready for breakfast menu execution.
Responsible for prep and execution of employee cafeteria lunches
Assist team with banquet prep and execution as needed.
To ensure that kitchen line, prep areas, coolers are neat and tidy at all times.
Comply with all hotel and departmental safety and loss control procedures.
Adheres to dress code, grooming, and hygiene standards.
Reports all safety hazards to the supervisors including accidents and potential safety hazards immediately to the Security Department.
Attends all mandatory department, hotel, or training meetings.
Observe and enforce all objective policy standards and procedures set forth by the Executive Chef.
Operate and control power meat slicer, buffalo chopper equipment.
Be familiar with all aspects of pantry work.
Be proficient in salad making, cold palates, buffets, and banquet dish-ups.
Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order.
Maintain a pleasant and courteous attitude, making our customers your number one priority.
To perform any other tasks as assigned by Management.
Must be fully familiar with all aspects of pantry work.
Must be proficient in salad making, cold plates, buffets, and banquet dish-ups.