Cook 1 - Lead Cook

Temps plein

BASICPURPOSE

To prepare and cook all menu items according to Omni specifications and standards.To work in conjunction with all kitchen and service staff to ensure the safe and clean function of the kitchen. Responsible for the consistency, quality, and cleanliness of their work area.Collaborate with the Chefs to create memorable, WOW experiences for each and every guest.

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

• Minimum of eightyearsculinary experience in restaurants or hotels; at least four of the eight in fine-dining restaurants or luxury hotels. Degree from Culinary Arts program preferred.

• Experience with prep, hot line, and cold line in high-volume operations.

• Ability to work in afast paced, high-pressure environment.

• Advanced Experience with plating techniques and flavors.

• Ability to work independently, as well as lead teams up to four people toaccomplishtime sensitivegoals and deadlines.

• Ability to read, understand, and follow Omni standardized recipes.

• Must havecurrentServSafeFood Handlers Certificate.

• Must pass Cook 1 Culinary Quiz with 85% or higher.

• Must complete a Menu Proficiency Tasting, to be evaluated by Executive Chef and Chef de Cuisine.

• Must complete a Creative Tasting, to be evaluated by Executive Chef, Chef de Cuisine, and F&B Director.

ESSENTIAL FUNCTIONS

• Communication with management.Accept criticism in a professional way.

• Inspect stations for quality and freshness.

• Knowledge of all stations and kitchen responsibilities.

• Knowledge of and ability to execute all plate preparations and presentations.

• Understand and implement proper par levels, according to business volume.

• Write andfacilitateexecution of prep lists for designated workarea.Completion of line checks for quality and freshness.

• Fill out Requisition Sheets for the day and the following day.

• Knowledge and execution of sanitation standards set by Omni Hotels in compliance with healthdepartment.

• Keep everything in place throughout the day.

• Ensure completion of daily and weekly cleaning lists.Maintain cleanliness ofthe wholekitchen and dish area.

• Maintain a professional business appearance, attitude, and performance.

• Assistwith onboarding and trainingofNew Hires as well as continued team development.

• Help in other areas of the kitchen to ensure the success of the team.

• Completing any other tasks assigned by Kitchen Management.

ENVIRONMENT and POSITION ANALYSIS

• Stand or walk for an extended period or for an entire work shift.Requires frequent bending, reaching overhead and squatting.Lift, carry, and place objects weighing up to 50lbs without assistance.Push/Pull objects weighing up to 75lbs withoutassistance.

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

• Exposure to F&B hazardous cleaning chemicals.

TOOLS/EQUIPMENT

• Excellent Knife Skills

• Cooking utensils and equipment; including but not limited to pots, pans, dishware, silverware, glassware,Mandoline, Slicing Machine, Robot Coupe, Vitamix, Stand Mixer, Immersion Blender

• Dehydrator, Vacuum Machine, Combi-Oven

• Grill, Griddle, Oven, Stove, Deep Fryer, Steamer, Combi-Oven, microwave appliances, toasters