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Omni Hotels Chef de Cuisine in Eagan, Minnesota

Overview

The one-of-a-kind Omni Viking Lakes Hotel in the Minneapolis area is already under construction and is expected to open in late 2020. A substantial part of the 200-acre Viking Lakes mixed-use development, the 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 will feature 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 will accommodate 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 Hotelin Eagan, Minnesota is hiring for aChef de Cuisineto join our culinary team. Our three-meal restaurant is being especially developed in partnership with locally renowned, James Beard award-winning Chef Ann Kim of Pizzeria Lola, Young Joni, Hello Pizza, and Sookie and Mimi.

This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchen and food production for the primary 3 meal per day restaurant at the hotel. Come be a part of the pre-opening team at Omni's newest hotel, which is scheduled to open this fall.

Responsibilities

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

  • Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.

  • Constantly inspectallfood service sections during service time to ensure that the correct standards are maintained.

  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.

  • Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

  • Should assume the responsibilities of the Executive Chef in his or her absence.

  • Scheduling of staff according to budget and business forecast.

  • Directs proper sanitation and maintenance of all kitchen facilities and equipment.

  • Comply with EcoSure & health code standards for sanitation.

  • Ensures that all kitchen equipment is in good working order.

  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

  • Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

  • 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.

  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

  • Provide support and leadership to accomplish our Medallia food quality score

  • Checks and controls sign-in and sign-out procedures for kitchen staff.

  • Perform any other job related duties as assigned.

Qualifications

  • Candidate is required to have at least 2 years previous culinary management experience. Prior experience in a high volume, full service Four Diamond Kitchen preferred.

  • Customer Service, prior admin experience preferred.

  • College education and/or culinary degree preferred.

  • Knowledge of Microsoft Word, Excel, Delphi or similar programs

  • Serve Safe certified food manager

  • Clear, positive, energetic communication skills, written and verbal.

  • Excellent organizational skills.

  • Able to work a flexible schedule to include nights, weekends and holidays.

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Job LocationsUS-MN-Eagan

Posted Date2 weeks ago(6/29/2020 3:57 PM)

Requisition ID2020-45918

of Openings1

Category (Portal Searching)Culinary

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