Cook in Bloomington, Minnesota at Double Tree Bloomington Minneapolis South

POSITION SUMMARY

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Executive Chef and Sous Chef on a daily basis, and other departments related to the Food & Beverage, as needed.
• Relay all pertinent information to the Executive Chef and Sous Chef.
• Assist and participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.
• Ensure all necessary reports and forms are completed daily.

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to consistently interact in a professional and polite manner.
• Must be able to read and write to facilitate the communication process.
• Strong verbal and written communication skills.
• Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests.
• Knowledge of back of house restaurant and banquet operating procedures
• Ability to use sound judgement, critical thinking and decision-making skills
• Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
• Ability to learn and use new technology
• Knowledge of incident and accident prevention involving kitchen equipment, such as fryers and ovens
• Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures
• Ability to identify and immediately report any and all safety concerns, accidents, or possible kitchen equipment failures.
• Knowledgeable in all aspects of food preparation and food handling.
• Extensive knowledge of the back of house kitchen operations and facilities.
• Must be detail oriented with outstanding organizational skills.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis.
• Ability to work in narrow or limited spaces.
• Walking and standing are required throughout the work day.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
• Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high.
• The worker is subject to loud noise levels.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..).
• Length of time performing tasks may vary from day to day and task to task.