Cook 2

Temps plein

BASICPURPOSE

Toprepare and cook all menu items according to Omni specificationsand standardsand work in conjunction with all line cooks to ensure the safe and clean function of the kitchen.

QUALIFICATIONS (Education, Knowledge, Training, & Work Experience)

• Minimum of threeyearsculinary experience in a hotel or restaurant

• Display advancedknife skills

• Ability to multi-task and understand kitchen sanitation

• Associates orBachelorsdegree from a Culinary Arts programis preferred

• Strong background in prep, hotlineand cold line necessary.

• Highly motivatedself starterfocused on quality, organization,cleanlinessand teamwork.

• The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments.

• Dynamic, enthusiastic,creative minded personwho thrives under pressure and is able to perform multiple functions and troubleshoot when needed.

• Excellent customer serviceand verbal communication skills

• Maintain a professional business appearance, attitude, and performance

ESSENTIAL FUNCTIONS

• Communication with the Chef to learn daily work tasks and complete a daily prep list.

• Performing work assignments to meet proper quantities within a necessarytime frame.

• Being knowledgeableand able toworkall stations in the kitchen.

• Being knowledgeable andhavethe abilityto plateand prepareall menu items.

• Communication and working with the culinary team to coordinate all hot and cold foods.

• Communication of all food items needed for current and future shifts.

• Maintain sanitation standards as communicated by healthdepartment.

• Maintain cleanliness of work area and shared kitchen spaces.

• Preparing culinary dishes to Omni standard and executing F&B ordersin a timely manner.

• Completing any other assignments as assigned by Executive Chef, or Sous Chefs.

• Works one to two days ahead of the operation to ensure product delivery is ontimeand ample supplies are available.

• Be pleasant, smile and greet all guests, using surnames when obtained.Create memorable, WOW experiences for each and every guest.

• Assistswith directing proper sanitation of all kitchen facilities and equipment.

• Knows expectations and ensuresthat they uphold the quality and flavorstandards.

• Controls the quality and consistency of all food served. 

• Ensure work areas are set no less than 15 minutes prior to service. 

• Ensure all food supplies necessary for service are inappropriate supplyona timelybasis. 

• Assistin producing and plating plates. 

• Prepare andproperly storefood items for advanced production. 

• Report any maintenance or security problems to theappropriate departmentpromptly. 

ENVIRONMENT and POSITION ANALYSIS

• Stand or walkfor an extended period or for an entire work shift.Requires frequent bending, reaching overhead and squatting.Lift, carry, and place objects weighing up to 50lbswithoutassistance. Push/pull objects weighing up to 75lbswithoutassistance.

• Position works in the interior of the hotel, in restaurant and kitchen areas with exposure to humidity,steamand extreme temperatures.

• Exposure to F&B hazardous cleaning chemicals

TOOLS/EQUIPMENT

• Cooking utensils and equipment; including but not limited to pots, pans, dishware, silverware, glassware, food slicing machine, knives,etc.

• Oven, grill/stove burners, microwave appliances, toasters.