Cook
$43,680–$43,680 year
On-site · Minneapolis, Minnesota, United States
Job Summary
The Cook is responsible for planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. They must maintain and strictly abide by state sanitation and health regulations and ensure all food is prepared with the highest standards. Duties include informing the Sous Chef of shortages, following recipes and yield guides, producing all food to hotel standards, utilizing excess items in daily specials, maintaining knowledge of menu items, allergies, and garnishes, and operating equipment safely. Requires the ability to lift up to 40 pounds, stand and walk for an entire shift, and work flexible hours including weekends and holidays. Strong emphasis on teamwork, attention to detail, and adherence to hotel policies and OSHA regulations. Equal opportunity employer; background check and E-Verify required.
Required Qualifications
- Minimum two years’ experience in a similar position with a full-service hotel or restaurant
- Food service certification required
- Good reading, writing, and oral proficiency in the English language
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