The Power of One®

The "Power of One" is the key component of the Omni Hotels' company culture:  it's the way we work.

Omni Hotels associates are encouraged to make decisions that exceed the expectations of our internal and external customers by using The Power of One" service code.  Our culture provides associates with the training and authority to make these decisions in a positive, supportive environment and rewards them through the Omni Service Champions program.

Job Description

Omni Hotel & Resorts creates genuine, authentic guest
experiences at 50 distinctive luxury hotels and resorts
in leading business gateways and leisure destinations
across North America. From exceptional golf and spa
treatments to dynamic business settings, each Omni
showcases the local flavor of the destination wile
featuring four-diamond services, signature restaurants,
Wi-Fi connectivity and a unique wellness options. Known
for its award winning, personalized service, Omni leaves
a lasting impression with every customer interaction,
with a heightened level of recognition and rewards
delivered through its Select Guest loyalty program and
the company?s ?Power of One? associate empowerment
program.

Essential functions:

* Prepare all food items according to recipe standards.
* Maintain highest quality and appearance of any items
sent from the Pastry Kitchen.
* Responsible for plating and garnishing all banquet
desserts to include setting up attractive buffets.
* Compete basic production necessary for finished
dessert items.
* Keep all food rotated, dated and labeled. Follow
correct food handling procedures. Wear gloves when
handling food directly.
* Maintain a safe, organized and sanitary work area.
* Consult with the Chef for information regarding the
forecast for the day and/or special functions.
* Be concerned with overproduction and proper use of
leftovers.
* Maintain an inventory of production items to ensure
the necessary amount is available for business demands.
* Must be totally flexible to learn Baker?s
responsibility.
* Must understand the importance of cross training for
all shifts.
* Have knowledge of the operation of all equipment and
maintain their cleanliness.
* Report irregularities and defects in equipment and
machinery to the Pastry Chef or any manager available.
* In the absense of the Chef, Consult with Sous Chef for
any changes in Banquet event order sheets or any other
special functions.
* Practice safety standards and report any unsafe
condition to the manager.

Job Requirements

* High School Diploma or equivalent.

* Three years culinary training.

* Previous culinary experience in a multi unit hotel
or conference center.

* Two years previous pastry experience.