Banquet Cook 1 | On-Call

Omni Hotels & Spas•San Diego, CA

About The Position

The Banquet Cook 1 prepares and serves banquet food to high-quality standards. The role performs culinary functions across kitchen stations, prepares food using a range of methods and ingredients, and works with minimal supervision on many tasks while receiving guidance appropriate to the work. The cook helps set up and stock stations, prepares mise en place, follows recipes and prep lists, and completes opening and closing procedures. The position requires attention to detail, speed, and accuracy, along with the ability to work under pressure and meet production schedules and guest timelines. The cook must follow food-safety and sanitation standards, use kitchen equipment safely, maintain a professional approach with coworkers and customers, and communicate when assistance is needed during busy periods.

Requirements

Some prior experience in a similar work environment, such as a high-volume hotel, upscale hotel or resort, high-volume freestanding restaurant, or catering company.
Good knowledge of food handling, preparation, and cooking techniques, including braising, sautéing, baking, roasting, poaching, grilling, steaming, and frying.
Good fundamental knife skills.
Ability to read and execute basic recipes for preparing and cooking hot or cold food items.
Basic math skills to understand and implement recipes and measurements.
Good eye-hand coordination to use kitchen equipment, including knives.
Working knowledge of local, state, and federal sanitation standards.
Ability to work a variety of shifts, including weekends, days, nights, and holidays.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
Ability to stand or walk for an extended period or an entire work shift.
Ability to perform repetitive motions.

Nice To Haves

Familiarity with and understanding of bulk preparation.
One year of relevant experience.
ServeSafe certification.

Responsibilities

Prepare and cook food and perform related culinary functions for banquet service.
Taste and season food appropriately.
Work at kitchen stations as needed, following Omni and chef standards and working with appropriate supervision.
Execute soups and sauces with minimal supervision.
Prioritize, organize, and follow through on work while meeting production schedules and guest-order timelines.
Follow food-safety, EcoSure, and health department standards.
Work with Cook 3 and sous chefs to set up and stock stations with supplies and prep lists.
Perform opening checklists with minimal supervision and complete opening and closing procedures.
Set up workstations with required mise en place, tools, equipment, and supplies according to standards.
Follow recipe cards and prep lists accurately and prepare food according to recipes.
Maintain knowledge of equipment and use tools and equipment only as intended, properly, and safely.
Ensure food is served simultaneously, at high quality, and in a timely manner.
Communicate assistance needs to sous chefs and Cook 1s during busy or high-demand periods.
Maintain a professional culinary attire, appearance, attitude, and performance.