Banquet Cook 1 | Full-Time

Omni Hotels & Resorts•Tallahassee, FL

About The Position

This position is responsible for providing and maintaining high-quality standards and procedures while preparing and serving banquet food. The cook prepares food for both buffet and plated service, follows standardized recipes and banquet event orders or cover sheets, and produces items such as grilled, roasted, and baked fish, steaks, chicken, and shellfish. The role requires maintaining food quality, portion control, safe food handling, cooking times and temperatures, and kitchen sanitation in accordance with health department guidelines and Omni standards.

Requirements

Relevant culinary experience; high-volume upscale hotel banquet experience is preferred.
Familiarity with batch and quantity cooking.
Thorough knowledge of food handling and preparation techniques.
Basic math skills to understand and implement recipes and measurements.
Ability to work cohesively with coworkers within and outside the department.
Ability to handle stressful situations while maintaining a calm and welcoming demeanor.
Ability to multitask and work in a fast-paced environment.
Ability to prioritize, organize, and follow up.
Ability to produce high volumes of work while maintaining quality according to Omni standards.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Working knowledge of sanitation standards.
Strong customer service skills.
Ability and willingness to work a varied schedule, including weekends and holidays.
Good eye-hand coordination and strong visual attention to detail.
Manual dexterity to operate kitchen tools such as knives, spatulas, whisks, and tongs.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
Ability to stand, bend, and perform repetitive movements for up to eight hours at a time.
Ability to sit or walk for an extended period or an entire work shift.
Ability to perform repetitive motions with both hands and occasional bending, stooping, and kneeling.
Ability to work standing in a confined area for long periods.

Nice To Haves

Culinary degree and/or formal culinary training.
Relevant culinary experience in a high-volume upscale hotel banquet operation.

Responsibilities

Maintain high food quality and kitchen sanitation in accordance with health department guidelines.
Set up the assigned station for service at least 15 minutes before service.
Inspect food products for quality during production.
Learn all menu items produced by the assigned station.
Check portion control, weights, and counts before functions.
Fire food according to the 30-minute standard operating procedure.
Monitor cooking times and temperatures.
Complete work assignments in the required quantities and time frame.
Prepare items listed on banquet event orders or cover sheets according to standard procedures or supervisor instructions.
Prepare food according to standardized recipes or specifications to ensure consistency.
Prepare buffet-style and plated-style items.
Follow food storage procedures when removing food from or returning it to the walk-in.
Maintain the walk-in, prep area, and equipment to health department standards.
Grill, roast, and bake fish, steaks, chicken, and shellfish.
Follow safe food handling procedures and maintain proper food temperatures.
Keep the work area clean.
Support food and beverage portion and waste-control procedures.
Understand and maintain standard recipes.