Overview:
The Banquet Cook will work on the hot line preparing and executing banquet food and assisting the cold side as needed. The ideal candidate will have 3-5 years experience in a high volume kitchen environment.
Responsibilities:
* Support restaurant chef/sous chef and supervisor
* Help to train staff.
* Control quality and consistency of all food served.
* Insure station is set for service 15 minutes prior to service.
* 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 by assigned station.
* Refrigeration and serving of cold food.
* Production of orders.
* Help to make sure of product availability for all outlets items.
* Directs proper sanitation of all kitchen facilities and equipment.
* Keep kitchen clean and organize every day by any business
* Ensure staff follows Ecosure rules and procedures.
* Ensures that all kitchen equipment is in good working order.
* Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
* Be on hands on control over daily food production.
* Monitors safety in the kitchen.
* Ensure food quality and consistency.
* Knows hotel and kitchen expectations and the proper guidelines.
* Help to checks and controls prep and inventory lists for kitchen staff.
* Help to check quality and consistency
Qualifications:
* Must be able to work a flexible schedule including nights, weekends and holidays.
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
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.
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