Cook II

Full-Time

Overview

The PM Cook Level II is responsible for the daily preparation of food items in the pantry, and hot line stations and/or other areas of the kitchen, including banquet as well as assisting the Executive Chef and Sous Chefs in overall kitchen production.

Responsibilities

• Sets up station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Restocks all items as needed throughout shift.
• Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef at any time.
• Has a flexible availability for scheduling.
• Maintains a “yes we can” attitude at all times.
• Demonstrates warmth and compassion toward coworkers and guests alike.
• Follows corporate policies at all times.
• Ensures proper close down and opening of kitchen hot line, ensuring the proper level of cleanliness.
• Maintains proper level of cleanliness of all kitchen equipment, spearheading periodic “detail” cleaning on all equipment in the kitchen.
• Write daily prep lists for hot and cold line service, and has accountability for readiness of all food for restaurant and room service.
• Maintains a proper thaw pull list, ensuring proper food handling and integrity of food product.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Ability to stand 100% of the time.

Qualifications

• Has excellent working knowledge of professional cooking techniques and excellent knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures, and Serv-Safe certified.
• Understanding of recipes and methods of production for all set menu items.
• Has ability to prepare for projected forecast based on hotel occupancy.
• Professional communications skills are required, as well as the ability to read and comprehend B.E.O.’s, line tickets and amenity reports.
• Ability to understand basic cooking directions.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.
• Ability to maintain a proper attitude while at work.
• Ability to focus on work without distraction.
• Ability to make proper use of time management.
• Must have flexible schedule availability, and be willing to work within the needs of business.
• Ability to maintain kitchen productivity.
• Must have ServSafe Food Handlers Certification or be able to attain certification.

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.