Banquet Cook 3

About the role

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Located across from the Music City Center and fully integrated with an expansion of the Country Music Hall of Fame and Museum, the luxury hotel offers a one-of-a-kind experience in downtown Nashville. Associates enjoy a dynamic work environment, comprehensive training and mentoring, and the pride of contributing to a company renowned for exceptional service. We foster a culture of respect, gratitude, and empowerment.

Responsibilities

• Prepare all items on BEOs or cover sheets according to standard procedure or as directed by supervisor.
• Prepare all items on prep list following standard procedure or as directed by supervisor.
• 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 with 30-minute SOP.
• Maintain and check cooking times and temperatures.
• Follow all storage procedures when taking food out of and returning food to walk-in.
• Maintain cleanliness of work area; keep walk-in, prep area, and equipment up to Health Department standards at all times.
• 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; ensure all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line setup; note any out of stock items or possible shortages.
• Return all unused food items to designated storage areas, covering and dating 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 (entry level) to 3 years (advanced) relevant culinary experience, preferably in a high volume upscale hotel banquet operation.
• Familiarity with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills to understand and implement recipes and measurements.
• Good eye/hand coordination to use all kitchen equipment.
• Ability to work in a fast-paced, high-pressure environment while 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.
• Working knowledge of sanitation standards.
• Excellent written and verbal communication skills, as well as organizational skills.
• Ability to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Ability to work a variety of shifts, including weekends and holidays.
• Required Certifications: Must possess or obtain a valid Food Handler Certification and Tennessee ABC Server Permit from approved providers upon hire.

Tools & Equipment

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

Physical Requirements

• 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.