Banquet Cook 2 | Full Time

Omni Hotels & Resorts•Louisville, KY

23h•Onsite

About The Position

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the Omni Louisville transforms one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout, with interior design that blends elements of the city’s heritage, culture, and character—felt everywhere from the hotel restaurants to a featured bourbon bar, and even the hotel’s speakeasy and bowling alley. Guests can enjoy a vibrant Falls City Market, a 20,000-square-foot urban food hall and grocer directly connected to the hotel lobby. Located at street level, this dynamic space transforms Liberty Street into a lively pedestrian destination. Featuring a diverse selection of food and dessert options—including craft beer, fresh bakery items, and local favorites—the market serves as a welcoming hub for both hotel guests and the local community. If you are a friendly, motivated person, with a passion to serve others, the Omni Louisville Hotel may be your perfect match. Banquet Cook 2 Overview: 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.

Requirements

Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
Must obtain Food Handlers Certification
Excellent written and verbal communication skills as well as organizational skills.
Advanced knife skills required.
Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
Must be familiar with batch and quantity cooking
Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Flexible Scheduling to include nights, weekends, and holidays.
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.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Efficiently prepare all food items as directed by supervisor and to the 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
A proper understanding of how to properly and safely us all culinary equipment.
Required to learn all menu items produced by assigned station.
Ensure station is set for service 15 minutes prior to service.
The ability to do plate presentations that meet our 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.