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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
Free well-balanced meal every shift
Room discounts at Marcus Hotels and Resorts and Hilton-branded properties
Discounts at Marcus Hotels and Resorts restaurants, cafes, lounges, golfing, skiing, and spa
Discounted parking
Two for one movie theater coupons at Marcus Theatres
Ability to grow your career and transfer from one property to another
Early wage access
Paid Time Off
flexible scheduling
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
Employee assistance program
401k with employer match
Job Description
The Lofton Hotel, a distinguished establishment in downtown Minneapolis, stands as the first Tapestry Collection property in Minnesota. This upscale hotel offers a unique blend of modern luxury and Midwestern charm, perfectly situated in the heart of Minneapolis' lively entertainment district. Guests can enjoy seamless access to premier shopping, dining, and nightlife, with easy connectivity through the Minneapolis Skyway system to major venues such as Target Center, Target Field, and U.S. Bank Stadium. The hotel prides itself on its 251 stylish rooms adorned with artwork inspired by Minnesota's stunning landscapes, reflecting the city's rich musical and sporting culture. The Lofton... Show More
Job Requirements
- Minimum of two years experience in a supervisory and management position in a similar size dining operation
- 2-3 years as a chef de cuisine and lead cook prior to management required
- Strong knowledge of restaurant station food preparation and equipment such as slicers, mixers, grinders
- Familiarity with industry standards for hygiene and workplace safety
- Basic math skills for recipes, measurements, and portioning
- Ability to read and write in English
- High school diploma preferred
- Culinary or apprenticeship program a plus
- Ability to lift overhead, stand for entire shifts, and bend with minimal limitations
- Must obtain required certifications
- Strong hand dexterity, coordination, and sensory perception such as smell, taste, touch
Job Qualifications
- Minimum of two years experience in a supervisory and management position in a similar size dining operation
- 2-3 years as a chef de cuisine, and lead cook prior to management required
- Strong knowledge of restaurant station food preparation and equipment such as slicers, mixers, grinders
- Familiarity with industry standards for hygiene and workplace safety
- Basic math skills for recipes, measurements, and portioning
- Ability to read and write in English
- High school diploma preferred
- Culinary or apprenticeship program a plus
- Ability to lift overhead, stand for entire shifts, and bend with minimal limitations
- Must obtain required certifications
- Strong hand dexterity, coordination, and sensory perception such as smell, taste, touch
Job Duties
- Responsible for and supervises daily line operation
- Prepares all food items for buffet, banquet and restaurant use according to standard recipes
- Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal
- Schedules appropriate number of staff according to daily outlet operational needs
- Supervises all assigned staff including training, counseling and discipline
- Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness
- Establishes preparation of menus and participates in pricing policy
- Responsible for ordering of food for following days
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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