A substantial part of the 200-acre Viking Lakes mixed-use development, this 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 features 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 accommodates groups of all sizes with its robust meetings offerings, multiple food and beverage venues, a signature spa and state-of-the-art fitness facilities.

This team member will produce and coordinate the delivery of all baked goods to designated hotel departments.

• Control quality and consistency of all pastries and bread menu items.
• Ensure Banquet functions are completed 30 minutes prior to service.
• Understand and maintain all standard pastry and bread recipes.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Assists in producing and plating Banquet desserts.
• Work well under pressure of meeting production schedules and timelines for pastry needs
• Prioritize, organize, delegate work and follow through.
• Produce creative and artistic environment.
• Perform job functions with minimal supervision.
• Work cohesively with entire culinary staff as part of a team.
• Maintain food preparation handling and correct storage standards.
• Support procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Performs other duties as assigned to meet business needs. 

Qualifications:

• To be a clear thinker, remain calm and resolve problems using good judgment.
• Maintain cleanliness of work area at all times.
• Must have and maintain a Food Handler's permit.
• Must be able to communicate effectively.
• Basic math skills needed to understand and implement recipes and measurements.
• Must be able to work a variety of shifts, including weekends and holidays
• Maintain a professional business appearance, attitude, and performance
• Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion. 

Physical Requirements:

• Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion. 
• Ability to stand for long periods of time, walk,
• Ability to push, pull, stoop, bend and lift items of moderate to heavy weight.
• Good eye/hand coordination needed to use all culinary equipment.

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.

Tools & Equipment:

• Cooking utensils and equipment.