Cook 2 | Banquets | Full Time

At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa. Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service.

About the role

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

• Efficiently prepare all food items as directed by supervisor and to company specifications, with limited supervision from management.
• Maintain safe food handling procedures at all times.
• Ability to understand large scale food production and times required to complete tasks.
• Good knowledge of culinary fundamentals and techniques.
• Maintain kitchen sanitation in accordance with health department guidelines.
• Proper understanding of how to properly and safely use all culinary equipment.
• Required to learn all menu items produced by assigned station.
• Ensure station is set for service 15 minutes prior to service.
• Ability to do plate presentations that meet specifications.
• Prepare a mixture of buffet and plated style items.
• Production of orders to include grilling, roasting, and baking fish, steaks, chicken, and shellfish.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.

Qualifications

• At least 4 years culinary experience in a hotel or restaurant kitchen.
• ServSafe or equivalent food handlers certification required.
• Excellent written and verbal communication skills as well as organizational skills.
• Advanced knife skills required.
• Basic mathematical skills and understanding of weights and measures to follow recipes.
• Familiar with batch and quantity cooking.
• Ability to work in a fast-paced, high-pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training strongly preferred.
• Flexible scheduling to include nights, weekends, and holidays.

Physical requirements

• Must be able to lift, push, pull, and carry moderate weight, up to 50 pounds.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Working environment

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam, and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

Tools & equipment

• Cooking utensils and equipment.