Prod Cook 1 PM - Omni Hotels & Resorts

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 Production Cook 1 to consistently prepare all hot and cold food items and ensure that all food is served according to quality and service standard specifications.

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

• Required to learn all menu items produced by assigned station. 
• Independently prepare all food items as directed by supervisor and to the company specifications.

• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Ensure station is set for service 15 minutes prior to service.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards always.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Qualifications

• Required to have at least 3 years minimum culinary experience in a fast-paced hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management.
• Must be familiar with weights and measurements to follow and multiply standard recipes.
• Excellent written and verbal communication skills as well as organizational skills. 
• Must have basic mathematical skills.
• The ability to multi-task in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• ServSafe Food Handler or equivalent certification required.
• Flexible Scheduling to include nights, weekends, and holidays.

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.