Banquet Cook 1

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

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!

Salary for this position starts at (based on experience): $23.00/hour. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.

Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Responsibilities

• To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc. When agreed, 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.
• In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To 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.
• To 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.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To oversee the creation of recipes and production methods.
• To 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.
• To 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.
• To plan/organize/control the efficient and effective utilization of all food productio