Banquet Cook 1 | On-Call

Omni Hotels & Resorts•San Diego, CA

5d•$30 - $30•Onsite

About The Position

The Banquet Cook 1 prepares and serves high-quality banquet food in accordance with established standards and procedures. The role requires intermediate culinary proficiency, the ability to work with minimal supervision on many tasks, and flexibility to cover kitchen stations as needed. The cook prepares and seasons food, follows recipes and prep lists, and ensures dishes are completed simultaneously, to a high standard, and on time. The position involves setting up and stocking stations, completing opening and closing procedures, maintaining equipment safely, and following applicable sanitation standards. The cook works with Cook 3 and sous chefs and communicates when assistance is needed during busy periods. This is an on-call role requiring availability for a variety of shifts, including days, nights, weekends, and holidays.

Requirements

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 hot and/or cold food preparation and cooking.
Basic math skills to understand and implement recipes and measurements.
Good eye-hand coordination for using kitchen equipment, including kitchen knives.
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.
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 for an entire work shift; repetitive motion is required.

Nice To Haves

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

Responsibilities

Prepare and cook food, perform related culinary functions, and taste and season food appropriately.
Work independently on many tasks with minimal supervision, seeking guidance depending on task complexity and skill requirements.
Apply knowledge of cooking methods, ingredients, kitchen equipment, and procedures; use products and ingredients currently in use in the kitchen.
Use traditional knife skills consistently.
Cover and work across kitchen stations as needed, following Omni and chef standards and working with appropriate supervision.
Perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow through.
Prepare soups and sauces with minimal supervision.
Work under production schedules and guest-order timelines.
Follow EcoSure and health department standards and maintain knowledge of applicable sanitation requirements.
Work with Cook 3 and sous chefs to set up and stock stations with supplies and prep lists, with minimal supervision.
Perform opening checklists and complete opening and closing procedures.
Set up workstations with the required mise en place, tools, equipment, and supplies according to standards.
Maintain a positive and professional approach with coworkers and customers.
Follow recipe cards and prep lists accurately and comprehend and execute recipes.
Maintain knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended 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 periods to support guest service.
Maintain professional culinary attire, appearance, attitude, and performance.