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.

Omni Viking Lakes Hotel is seeking a Banquet Cook 1 ensure all food is prepared in a timely manner and made according to the menu specifications with the ability to work and communicate effectively with all other kitchen personnel.  

Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

Salary for this position starts at (based on experience): $23.00/hour. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.

Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Maintain safe food handling procedures at all times
• Ability to understand large scale food production and times required to complete tasks.
• Good knowledge of culinary fundamentals and techniques.
• Maintain kitchen sanitation in accordance with health department guidelines
• A proper understanding of how to properly and safely us all culinary equipment.
• Required to learn all menu items produced by assigned station.
• The ability to do plate presentations that meet our specifications.
• Prepare a mixture of buffet and plated style items
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• ServSafe or equivalent food handlers certification required.
• Excellent written and verbal communication skills as well as organizational skills. 
• Knife skills required
• Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
• Must be familiar with batch and quantity cooking
• Must have the ability to multi-task work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Flexible Scheduling to include nights, weekends, and holidays.

 Physical Requirements:

•  Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
• Must be able to utilize culinary tools (knives, commercial equipment, etc.).

 Working Environment:

•  Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

 Tools & Equipment:

•   Cooking utensils and equipment.