Banquet Cook 1

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 · Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor. · Prepare all items on prep list following standard procedure or otherwise told by supervisor. · Always maintain high quality by inspecting all food products for quality when working on prep list and service line. · Check portion control, weights and counts prior to function. · Fire all food in accordance to 30-minute SOP · Maintain/check cooking times and temperatures. · Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. · Always maintain cleanliness of work area. · Keep walk-in, prep area and equipment up to Health Department standards at all time. · Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. · Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures. · Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages. · Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. · Cooperate with other cooks to prepare events or special requirements on meals. · Perform any other job-related duties as assigned by Culinary leadership. Qualifications · Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation. · Must be familiar with batch and quantity cooking. · Thorough knowledge of food handling and preparation techniques. · Basic math skills needed to understand and implement recipes and measurements. · Good eye/hand coordination needed to use all kitchen equipment. · The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards. · Ability to handle stressful situations, while maintaining a calm and welcoming demeanor. · Ability to work cohesively with co-workers both within and outside of your department. · Ability to prioritize, organize and follow up. · Ability to produce high volumes of work while maintaining quality per Omni standards. · Requires a working knowledge of sanitation standards. · Excellent written and verbal communication skills as well as organizational skills. · Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. · Must be able to work a variety of shifts, including weekends and holidays. · Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. · Stand or walk for an extended period or for an entire work shift. · Position requires repetitive motion and consistent use of arms and hands