What are the responsibilities and job description for the Cook position at Louis Park?
BANQUETS/ PREP COOK - flexible schedule based on business needs
PM Shift- days worked based on business needs
DoubleTree by Hilton Hotel Minneapolis – Park Place in St. Louis Park offers you the chance to be part of dynamic hospitality team in a welcoming, well-appointed hotel just west of downtown Minneapolis. With nearly 300 guest rooms, extensive meeting and event space, on-site dining, and amenities like an indoor pool, fitness center and 24-hour business center, our property is a vibrant place where team members support each other to deliver great experiences for travelers, business guests and event attendees alike. You’ll work in a diverse environment with opportunities to grow your skills, service guests with genuine hospitality and be part of a team that values collaboration, upbeat energy, and pride in what we do every day!
GENERAL PURPOSE
Responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. The successful candidate will play a key role in contributing to the satisfaction of our guests and team member.
ESSENTIAL DUTIES/RESPONSIBILITIES
- Prepare menu items while exemplifying a positive demeanor and interactions with co-workers.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
- Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages.
- Prepare, portion, arrange and garnish food of consistent quality following recipe cards and production and portion standards.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Return all food items not used to designated storage areas, being sure to cover/date all perishables.
- Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards.
- Operate, maintain, and properly clean all kitchen equipment
- Other duties as assigned.
SUPERVISORY DUTIES - None
JOB QUALIFICATIONS
- Two years of culinary experience is required.
- Previous scratch kitchen experience preferred.
- Experience with both line and banquets preferred.
- Must display good organization and time management skills.
- Must have excellent communication and interpersonal skills with the ability to interact with many types of personalities.
- Must exemplify a positive and professional demeanor.
- Ability to multi-task and work in a fast-paced environment.
- Advanced knowledge of food presentation.
- Must be able to speak, read, write, and understand English.
- Able to perform all essential duties and responsibilities with or without reasonable accommodation.
Physical Environment:
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.
- Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Work with hot, cold, and hazardous equipment.
- Must be able to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
- Must be able to stand and exert well placed mobility for up to 8 hours.
BENEFITS INCLUDE:
- Medical, Dental and Vision insurance
- 401(k) including 401(k) match
- Paid Time Off (both paid sick time and vacation)
- Employee Discount