Prep/Line Cook

Skilled Cook Status: Hourly, Non-Exempt Reports to: Executive Chef At the Intercontinental St. Paul Riverfront, you’ll be part of a team that sets the standard for hospitality. Our riverfront location in vibrant downtown St. Paul creates an inspiring backdrop for delivering exceptional guest experiences – from the quick night away to business travelers, to unforgettable events and everything in between.

Our team is Guest Obsessed! We’re committed to fostering a culture of collaboration, recognition and professional growth, where your passion and dedication are celebrated. Join us and help share unforgettable moments while building a career you are proud of. GENERAL PURPOSE The Skilled Cook position is responsible for assisting in leading the smooth execution of great banquet and restaurant food for hotel or outlet guests in a professional manner in a scratch kitchen.

The Skilled Cook position is responsible for assisting the Executive Sous Chef, and the Executive Chef in all other related tasks. ESSENTIAL DUTIES/RESPONSIBILITIES Maintain a helpful professional attitude during your entire shift. Ability to cost out menus. Must be motivated to stay busy on your own by taking initiative on duties needed to be done.

Always looking for ways to work cleaner and more efficiently. Ability to create menu specifications and assure they are adhered to. Responsible for understanding production and making sure to set others up for success by preparing ahead, to the correct pars ensuring not to over or under prepare. Ensure that quality issues and costumer issues are resolved quickly and professionally.

Put away order and maintain organized coolers and food storage areas. Lead the team through actions and a yes attitude. Make decisions that best ensure customer satisfaction. Work in all areas of the kitchen including the outlets and banquets. Be willing and able to cover others shifts as needed including on nights and weekends.

Produce high quality plates both appearance and taste wise. Prepare and cook food according to recipes, quality, and presentation standards. Monitor the quality while prepping and preparing food. Play a critical role in enhancing customer satisfaction. Prepare menu items while exemplifying a positive demeanor. Communicate issues clearly, calmly to the team and to the Chefs.

Suggest improvements in efficiency and quality. Operate, maintain, and clean all kitchen equipment. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Alert Chef to any out-of-stock items or possible shortages. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Resolving issues related to food orders or customer complaints efficiently. Having knowledge about the daily menu and accommodating dietary requests. Arranging, garnishing, and plating dishes to a high standard. Checking food before it’s given to the wait staff to serve to customers. Making sure the kitchen is left clean and sanitized after cooking.

Follow all company and safety and security policies and procedures, report maintenance needs, accidents, injuries, and unsafe work conditions to manager. Speak with others using professional, non-profane language. Complete other duties as assigned by supervisors. SUPERVISORY DUTIES

• No Direct supervision responsibilities JOB QUALIFICATIONS 1 – 2 years of cooking experience preferred. Must display very good organization and time management skills. Must have excellent communication and interpersonal skills with the ability to interact with many types of personalities. Must exemplify a positive, outgoing, and professional demeanor. Ability to multi-task and work in a fast-paced environment. Advanced knowledge of food presentation. Must be able to speak, read, write, and understand English. Able to perform all essential duties and responsibilities with or without reasonable accommodation. Physical Environment: Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. Work with hot, cold, and hazardous equipment. Must be able to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Must be able to stand and exert well placed mobility for up to 8 hours.