Banquet Cook 2-FT

Overview

The Line Cook 2 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in culinary functions.
• Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
• Be able to move/cover from different stations following Omni standards as well as Chefs standards.
• Have the ability to perform job functions with attention to detail, speed and accuracy.
• Be able to move/cover most all the different stations following Omni standards as well as Chefs standards.
• Be able to work any station as needed with appropriate supervision.
• Be able to execute soups and sauces with minimal supervision.
• Have the ability to prioritize, organize and follow-through.
• Have the ability to work well under pressure of meeting production schedules and timelines for guests’ orders.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
• Perform opening checklist with minimal supervision.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Maintain a positive and professional approach with coworkers and customers.
• Be able to follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications

• 2-4 years of experience as a Line Cook at a 4/5-star hotel or restaurant
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Intermediate Culinary Talent
• Ability to work in a fast-paced environment

Skills And Experience

• 2-4 years of experience as a Line Cook at a 4/5-star hotel or restaurant
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Intermediate Culinary Talent
• Ability to work in a fast-paced environment

Preferred Skills And Experience

• Certification of culinary training or apprenticeship.
• High school diploma or equivalent vocational training certificate.
• Prior hotel/resort experience
• High-volume experience

Physical Demands

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.

About the Role

At Omni La Costa, our associates are the heart of the guest experience. We foster a culture rooted in respect, gratitude, and empowerment, offering comprehensive training, mentorship, and opportunities for growth.

Skills

Comprehend and follow recipes. Complete opening and closing procedures. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence. Be able to move/cover from different stations following Omni standards as well as Chefs standards. Have the ability to perform job functions with attention to detail, speed and accuracy. Be able to move/cover most all the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. Be able to execute soups and sauces with minimal supervision. Have the ability to prioritize, organize and follow-through. Have the ability to work well under pressure of meeting production schedules and timelines for guests’ orders. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Perform opening checklist with minimal supervision. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Maintain a positive and professional approach with coworkers and customers. Be able to follow recipe cards and prep lists accurately.

Benefits

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 of any 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.