Banquet Cook

Full-Time

Essential Functions:

• Control quality and consistency of all food served as well as visual appeal standards.

• Must be able to read, understand and comprehend the stated needs of the B.E.O.

• Must be able to develop a prep list from the B.E.O.

• Must be able to create a requisition from the B.E.O. to ensure product is ready for production in a timely manner.

• Insure banquet production is done according to standard.

• Insure all food supplies necessary for service are in appropriate supply on a timely basis.

• Assist in controlling food cost.

• Required to learn all menu items produced in kitchen

• Finished assigned work on prep sheet

• Must be able to produce banquets in a timely manner in accordance with the B.E.O.

• Follow organization and sanitation L.S.O.P.s

Hotel Specific Essential Functions:

• To assist in production of all banquet and catering task.

• Label date and rotate all items daily.

• Work to ensure that work area and coolers are always clean and organized.

• Must monitor and document random temperatures throughout each daily scheduled shift.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

• Oven, grill/stove burners, microwave appliances, deep fryer, broiler, steam table, tilt kettle, waffle iron, flat top.

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.

Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/ Carrying

• Position regularly involves lifting food cases and metros weighing up to 70 pounds.
• Pushing and pulling carts up to 500 pounds is required.

Bending/Kneeling

• Regular bending to lift items and supplies
• No kneeling

Mobility

• Regularly moves all around kitchen

Continuous Standing

• Anywhere from brief periods (15 min) to longer periods (4 hours) - at least 75-80% of the day.

Climbing

• No climbing required

Driving

• No driving required

Work Environment

• Inside 100% of work period (usually 8 hours)

Hearing/Vision/Speech/Literacy

• Hearing is minimal (Hear equipment, timers, etc)
• Vision is Critical (Check quality, portion and presence of food)
• Speech is minimal (Communicate with kitchen staff)
• Literacy is moderate (Read recipe cards and procedures)

Chemical/Agents Used

• Grease strip – once/month
• Bleach – all day
• Grease cutter – once/week
• Lime away – once/week WARNING: keep away from eyes, don’t swallow, no prolonged inhaling

Protective Clothing

• Hair restraint/hat, gloves, apron, safety shoes must be worn 100% of work period.

Other Considerations

Must present ServSafe Certifications upon hire

Union dues monthly are $41.25

Rate: $18.38 first 3 months, $19.40 after 3 months and $20.42 after 6 months

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.