Banquet Cook 2

Omni Hotels & Resorts•Carlsbad, CA

9h•$26•Onsite

About The Position

The Cook 2 is a valuable member of Omni La Costa’s legendary Culinary Team, possessing “intermediate” level culinary experience. Our Cook 2’s prepares and cook food and performs other related culinary functions. He / she shall possess strong culinary skills and have “intermediate level proficiency” in culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment, and procedures. They shall have the ability to correctly utilize and prepare food with most all the products and ingredients being developed or currently in use for the kitchen. He or she should be able to perform multiple stations as needed including opening and closing procedures with some supervision. The Cook 2 shall be able coach and help Cook 3’s to complete their job functions. Culinary skills will be proven by on-the-job performance and / or evaluation and tastings.

Requirements

2-4 years of experience as a Line Cook at a 4/5-star hotel or restaurant
Ability to communicate in English with guests, co-workers, and management to their understanding.
Intermediate Culinary Talent
Ability to work in a fast-paced environment
Certification of culinary training or apprenticeship.
High school diploma or equivalent vocational training certificate.
Prior hotel/resort experience
High-volume experience

Responsibilities

Prepare and cook food and perform other related culinary functions.
Demonstrate strong culinary skills and have “intermediate level proficiency” in culinary functions.
Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.
Be able coach and help Cook 3’s to complete their job functions.
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
Be able to move/cover from different stations following Omni standards as well as Chefs standards.
Have the ability to perform job functions with attention to detail, speed and accuracy.
Be able to move/cover most all the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.
Be able to execute soups and sauces with minimal supervision.
Have the ability to prioritize, organize and follow-through.
Have the ability to work well under pressure of meeting production schedules and timelines for guests’ orders.
Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
Perform opening checklist with minimal supervision.
Set up workstation with required mise end place, tools, equipment and supplies according to standards.
Maintain a positive and professional approach with coworkers and customers.
Be able to follow recipe cards and prep lists accurately
Ability to comprehend and follow recipes.
Complete opening and closing procedures
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.
Other duties may be assigned.