Banquet Cook I

Temps plein

Job Purpose:

This position is responsible to independently provide and maintain high quality standards and procedures in preparing and serving all banquet food.

Essential Functions:

• Maintain high food quality at all times.
• Maintain kitchen sanitation in accordance with health department guidelines
• Insure station is set for service 15 minutes prior to service.
• Inspect all food products for quality when doing production
• Required to learn all menu items produced by assigned station.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30 minute SOP
• Maintain/check cooking times and temperatures.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.
• Prepare all items according to standardized recipes or specifications to ensure consistency
• Prepare a mixture of buffet and plated style items
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Maintain safe food handling procedures at all times
• Maintain cleanliness of work area at all times.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Understands and maintains all standard recipes.

Qualifications:

• Four or more years of culinary experience, preferably in high volume upscale hotel banquet operation, preferred.
• Must be familiar with batch and quantity cooking, sautéing, broiling and fry cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills needed to understand and implement recipes and measurements.
• Ability to work cohesively with co-workers both within and outside of your department
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Ability to multi-task and work in fast paced environment
• Ability to prioritize, organize and follow up
• Ability to produce high volumes of work while maintaining quality per Omni standards
• Culinary degree and/or formal training preferred
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
• Able to maintain a 4- diamond level of service.
• Requires a working knowledge of sanitation standards.
• Strong customer service skills.
• Must have State of Florida food safety certification.
• Ability and willingness to work a varied schedule which includes working on weekends and holidays.

Physical Job Requirements (for essential functions only):

• Good eye/hand coordination needed to use all kitchen equipment. Strong visual attention to detail.
• Strong attention to detail, sense of urgency.
• Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc.
• Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
• Ability to stand, bend and do repetitive movements for up to 8 hours at a time.
• Sit or walk for an extended period or for an entire work shift.
• Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
• Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.