Banquet Cook 1

Tiempo Completo

Omni Viking Lakes Hotelis seeking aBanquetCook 1.This team member willbe responsible forthe efficient and effective running of the banquet kitchen, ensuring operating costs are minimized.  The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.  Toadvisethe Food and Beverage Director on all matters relating to the kitchen area within Banquets.  In conjunction with the Stewarding Department, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor 

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotelcompanythen you will love working with Omni!

Salaryfor this position starts at (based on experience):$23.00/hour.Full Time Associates at Omni Viking Lakes are entitled toelectthe following benefits: Medical, Dental, Vision and other healthcare benefits, PaidMaternity Leave,401kand Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.

Additionalassociate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued educationopportunitiesand more.

Essential Job Functions:

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Tomaintaincontrol of the standards forpurchasingand receiving items.

• Work closely with the storeroom manager and food and beverage controller toestablishand maintain control of the standards forpurchasingand receiving items. To test and evaluate products for quality,payingparticular attention to yield/holding qualities/market price/wastage usage of leftovers.

• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

• To oversee the creation of recipes and production methods.

• To work in conjunction with the banquet chef to compile new banquet menus whenrequired.

• Constantly inspect all food service outlets during service time to ensure that the correct standards aremaintained.

• Responsible for control of equipment and scheduling maintenance.

• Tomaintainan up-to-date knowledge of local and international market trendsin order tocreate food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.

• Maintain an up-to-date knowledge of competitor’s food production/offering.

• Assistin the promotion ofin-housesales activities, such as culinary festivals, chefspecialtiesand culinary competitions.

• To plan/organize/control the efficient and effectiveutilizationof all food production staff, especially in scheduling and controlling overtime.

• To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.

• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.

• Be aware of state legislation in employment and industrial relations.

• Toestablisheffective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

• To perform all duties applicable to a department manager within the hotel.

• To activelyparticipatein the critical path task sheet for the food and beverage department.

• To conduct/attend all required department meetings.

• Personally involved in VIP Power Sites

• Kitchen Uniform Ordering

• Monitoring of & Overseeing Student Training Programs

• Attending Recruiting Trips to Culinary Schools & Community Colleges

• Attending Pre-Con Meetings

• Interacting with Meeting Planners andassistingin Menu Planning

Qualifications:

• Customer Service, prior admin experience preferred.

• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills

• Clear, positive, energetic communication skills.

• Able to deliver and communicate to diversecrowdof associates.

• Must have a minimum of 5yearsChef or Executive Sous Chef level experience.

• Serve Safe Certified Food Manager

• Secondary Culinary education is preferred but not mandatory.

• Excellent communication and literature skills. (Bilingual preferred)

 Physical Requirements:

• Sitting down,typingand writing forlong periodsof time.

• Standing, walking, bending,reachingandlifting upto 50 pounds. 

 Working Environment: 

• Interior of hotel in restaurant and kitchen areas with exposure to humidity,steamand extreme temperatures

• Exposure to food and beverage hazardous cleaning chemicals

• Exposure to food items and beverages

 Tools & Equipment:

• Computer and printer, telephone with multi-lines,photo-copy machine, and facsimile machine.