Cook
$43,680–$47,840 year
On-siteMinneapolis, Minnesota, United States
Job Summary
Plan, prep, and provide quality service for all menu items and specials while strictly adhering to state sanitation and health regulations. Prepare dishes following recipes and yield guides, transport dirty pots to the wash station, and manage excess items for daily specials. Complete opening and closing side duties, ensure maximum supply usage to prevent waste, and comply with OSHA chemical regulations. Maintain accurate knowledge of equipment, menu items, plating, allergies, and outlet standards. Inform the Sous Chef of shortages before items run out and respond to guest inquiries regarding hotel services and local attractions.
Required Qualifications
- Good reading, writing, and oral proficiency in the English language.
- Minimum two years' experience in a similar position with a full-service hotel or restaurant.
- Food service certification required.
- Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
- Ability to work effectively with co-workers as part of a team and with minimal supervision.
- Flexibility to work a varied schedule, which may include weekends and holidays.
- Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
- Ability to stand and walk for entire shift.
- Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
- Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.
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