Restaurant Chef

Minneapolis, MN, USA|Onsite

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 Hotel is part of Marcus Hotels & Resorts, a division of The Marcus Corporation, which boasts over 60 years of experience in delivering operational and service excellence. Known as "People Pleasing People," Marcus Hotels & Resorts focuses on creating extraordinary experiences for both guests and associates, supporting career growth and offering a distinctive working environment.

As a Restaurant Chef at The Lofton Hotel, you will play a pivotal role in leading the culinary team and ensuring the highest standards of food quality and presentation are consistently met. Your leadership will inspire and motivate the kitchen staff while managing daily line operations, preparing food for various outlets including buffet, banquet, and restaurant services according to established recipes. You will be responsible for maintaining the visual appeal and taste of all dishes, ensuring a memorable dining experience for guests. This role also entails scheduling staff to meet operational demands, supervising employee performance, and providing training and development opportunities. Additionally, you will oversee the ordering, receiving, and proper storage of food items to guarantee freshness and adherence to hygiene and safety standards. Your creativity and involvement in menu preparation and pricing policy will contribute to the culinary excellence that defines The Lofton Hotel. This position offers an annual salary range of $65,000 to $75,000 and provides an excellent opportunity to grow within a reputable hospitality brand dedicated to redefining excellence in the hotel industry.

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