Cook - H2B

Temps plein

Overview:

Responsible for all prep and production for the banquet culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

Responsibilities:

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.

• Contribute to theday-to-dayculinary operation for all banquet functions, to include efficient and effective food production.

• Perform all necessary tasks of a banquet cook according to hotel operating procedures to include but nolimitedto food prep, food production, plate up, kitchen and food equipment cleaning.

• Perform allsideworkasassigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.

• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department andEcosureinspections.

• Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.

• Responsibleto adhereto all proper trash procedures.

• Work with Executive or Sous Chef to plan and implement menu development. Produce current and creative dishes that are relevant with hotel concepts.  

• Must retain and maintain complete knowledge of all food andbeverage menuitems.

• Maintain up to date knowledge of local and international market trendsin order tocreate food products that are relevant, thereby maximizing sales opportunities.

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

• Responsible for ensuring that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation.

• Responsible for working carving stations for event buffets when scheduled and necessary.

• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.

• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all banquet areas.Ensuresprompt delivery and quality control frompointof departure to arrival.

• Responsibleto maintainall equipment to a high standard. Report any equipment issues to the Banquet Chef for maintenance. 

• Responsibleto maintainall furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.

• Executesall necessary instructions on BEOS for events andinspectsall banquet food stations prior to event start. Handles all special requests and pop ups as needed.

• Responsibleto attend dailystand upmeeting to gather relevant information prior to each event.

• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.

• Encourages and builds mutual trust, respect and cooperation among associates. Treats co-workers fairly and equitably.

• Maintain a professional, neat and organized appearance according to Omni standards.

• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.

• Conduct/attend all required departmenttrainingsand meetings.

• Perform any other duties required by leadership