Marquette Minneapolis Curio Collection - Cook

Marquette Hotel, Curio Collection by Hilton, is a distinguished and vibrant hotel located in the heart of downtown Minneapolis. Known for its cultured sophistication and worldly spirit, the Marquette Hotel offers an elegant and innovative environment that embodies both tradition and modernity. The hotel serves as a premier destination for both locals and business travelers, providing spacious, classically styled guest rooms and suites that promote understated elegance and quiet comfort. With an incredible downtown location, guests at Marquette enjoy a unique blend of style, comfort, and exceptional service that creates lasting memories.

Marquette Hotel is part of Evolution Hospitality, a dedicated lifestyle vertical of Aimbridge, renowned for creating distinct lifestyle experiences across a curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels throughout North America. Evolution Hospitality is committed to balancing culture and results, emphasizing honesty, humility, and continuous personal and professional growth among its team members. This approach has helped Evolution Hospitality establish itself as a world-class operation, renowned for its talented corporate and field teams.

The Cook III role at Marquette Hotel is a crucial culinary leadership position responsible for supervising food preparation across all dining outlets within the hotel. This role demands a culinary expert with strong leadership capabilities, a passion for quality, and a commitment to maintaining high food and presentation standards. The Cook III will act as a culinary captain, ensuring that all food items prepared adhere to the highest levels of quality and aesthetic appeal. The role also involves leading and supporting kitchen staff to guarantee smooth and efficient kitchen operations, making use of supervisory experience and effective communication skills.

Key responsibilities include anticipating and solving problems swiftly in high-pressure environments, efficiently managing kitchen resources, and ensuring strict compliance with food safety standards. The Cook III will also manage financial information related to kitchen operations, using basic arithmetic and cost-control measures to contribute to budget-friendly practices without compromising quality. Collaboration and clear communication with team members and guests are vital aspects of the role to foster a responsive and cooperative work environment.

Candidates for this position should possess at least 7 years of progressive culinary experience or hold a culinary degree with a minimum of 2 years' experience in a hotel or related setting. The role requires a Food Handlers Certification that meets state regulations, showcasing a commitment to food safety and standards. This is an excellent opportunity for culinary professionals who aspire to grow their leadership skills in a vibrant, upscale hospitality setting.

Employees hired full-time are eligible for a comprehensive benefits package after an initial waiting period. The hotel now offers daily pay options along with medical, dental, and vision coverage. Additional benefits include short-term and long-term disability income, term life and AD&D insurance, paid time off, an employee assistance program, and a 401k retirement plan. These benefits reflect the hotel’s dedication to supporting its employees both professionally and personally, ensuring a positive and rewarding workplace experience.