Cook 2 / Banquets

Full-Time

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food.  Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Maintain safe food handling procedures at all times
• Ability to understand large scale food production and times required to complete tasks.
• Good knowledge of culinary fundamentals and techniques.
• Maintain kitchen sanitation in accordance with health department guidelines
• A proper understanding of how to properly and safely us all culinary equipment.
• Required to learn all menu items produced by assigned station.
• Ensure station is set for service 15 minutes prior to service.
• The ability to do plate presentations that meet our specifications.
• Prepare a mixture of buffet and plated style items
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.

Qualifications:

• Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
• ServSafe or equivalent food handlers certification required.
• Excellent written and verbal communication skills as well as organizational skills.
• Advanced knife skills required.
• Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
• Must be familiar with batch and quantity cooking
• Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Flexible Scheduling to include nights, weekends, and holidays.
• Physical Requirements:
  • Must be able to lift, push, pull and carry moderate weight, up to 50 pounds.
  • Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Working Environment:
  • Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
  • Exposure to hazardous cleaning chemicals.
• Tools & Equipment:i
  • Cooking utensils and equipment.

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.