Banquet | Cook 3 Part Time

JOB PURPOSE: Responsible for all prep and production for the 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.

ESSENTIAL JOB FUNCTIONS:

• 
  

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

  
  

• 
  

  Contribute to the day to day culinary operation, to include efficient and effective food production.

  
  

• 
  

  Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production, kitchen and food equipment cleaning.

  
  

• 
  

  Perform all sidework as assigned 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 and Ecosure inspections.

  
  

• 
  

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

  
  

• 
  

  Responsible to adhere to all proper trash procedures.

  
  

• 
  

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

  
  

• 
  

  Responsible to prep and produce food for the cafeteria as assigned by management.

  
  

• 
  

  Must retain and maintain complete knowledge of all food and beverage menu items.

  
  

• 
  

  Maintain up to date knowledge of local and international market trends in order to create 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 to ensure that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation.

  
  

• 
  

  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 food service areas. Ensures prompt delivery and quality control from point of departure to arrival.

  
  

• 
  

  Responsible to maintain all equipment to a high standard. Report any equipment issues to the Chef for maintenance.

  
  

• 
  

  Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.

  
  

• 
  

  Executes all necessary instructions on BEOs for events and inspects all food stations prior to event start. Handles all special requests and pop ups as needed.

  
  

• 
  

  Provides culinary production support, as assigned, under the direction of Supervisor and Department Chef for proteins, specialty ingredients, menu tastings, and high end events.

  
  

• 
  

  Responsible to attend daily stand up meeting to gather relevant information prior to service.

  
  

• 
  

  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 Fort Lauderdale 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 department trainings and meetings.

  
  

• 
  

  Perform any other duties required by leadership.

  
  

• 
  

  Support Cook 1 and Cook 2 as directed.

  
  

• 
  

  Assist with receiving, stocking, and rotating food product.

  
  

QUALIFICATIONS:

• 
  

  Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.

  
  

• 
  

  A minimum of 2 years of continuous cooking experience in a large convention luxury hotel.

  
  

• 
  

  Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.

  
  

• 
  

  Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.

  
  

• 
  

  Proven ability to engage guests at all levels. Must be passionate about providing warm, engaging and personalized service.

  
  

• 
  

  Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.

  
  

• 
  

  Must possess the ability to handle stressful and busy hotel operations. Ability to maintain a positive and professional demeanor and composure at all times.

  
  

• 
  

  Must have the ability to report to work on time and when scheduled.

  
  

• 
  

  Must have the ability to stand and/or walk for extended periods of time.

  
  

• 
  

  Must meet standards of appearance and maintain a high level of personal hygiene at all time.

  
  

• 
  

  Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.

  
  

• 
  

  Computer literacy to include: Payroll systems and Kitchen Equipment and Printing systems

  
  

• 
  

  Serve Safe certified

  
  

• 
  

  The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.

  
  

• 
  

  Must be able to work a variety of shifts, including weekends and holidays.

  
  

CORE COMPETENCIES:

• 
  

  Customer Focus

  
  

• 
  

  Problem Solving

  
  

• 
  

  Peer Relationships

  
  

• 
  

  Time Management

  
  

• 
  

  Composure

  
  

ENVIRONMENT & POSITION ANALYSIS:

• 
  

  Move, bend, lift, carry, and place objects weighing up to 50 pounds without assistance.

  
  

• 
  

  Must be able to push and pull carts and items weighing up to 100 lbs.

  
  

• 
  

  Stand or walk for extended periods of time or for an entire work shift, with frequent bending, twisting and going up and down stairs.

  
  

• 
  

  Position requires repetitive motion and consistent use of arms and hands.

  
  

• 
  

  Exposure to hazardous cleaning chemicals

  
  

• 
  

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

  
  

• 
  

  Most be able to perform all duties in outdoor settings

  
  

TOOLS & EQUIPMENT:

• 
  

  Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders