Cook 1 I Banquets

Omni Hotels & Resorts•Oklahoma City, OK

1d•Onsite

About The Position

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes Mokara Spa, six food & beverage outlets, 76,000 square feet of meeting and event space, a retail outlet, fitness center, and rooftop pool. Omni Oklahoma City Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training, along with the pride that comes from working for a company with a reputation for exceptional service. If you are a friendly, motivated person, with a passion to serve others, the Omni Oklahoma City Hotel may be your perfect match. Banquet Cook 1 Overview: Provide high quality standards and procedures in preparing/serving all banquet food.

Requirements

Minimum 3 years relevant culinary experience, preferably in high volume upscale hotel banquet operation.
Must be familiar with batch and quantity cooking.
Thorough knowledge of food handling and preparation techniques.
Basic math skills needed to understand and implement recipes and measurements.
Good eye/hand coordination needed to use all kitchen equipment.
The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards.
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Ability to work cohesively with co-workers both within and outside of your department.
Ability to prioritize, organize and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Requires a working knowledge of sanitation standards.
Excellent written and verbal communication skills as well as organizational skills.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Must be able to work a variety of shifts, including weekends and holidays.
Position requires repetitive motion and consistent use of arms and hands.
Ability to stand for extended periods of time (at least 8 hours/shift).
Must be able to lift, push, pull, and carry moderate weight.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to attain a valid Food Handler certification upon hire.

Responsibilities

Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.
Prepare all items on prep list following standard procedure or otherwise told by supervisor.
Always maintain high quality by inspecting all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
Fire all food in accordance to 30-minute SOP
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Always maintain cleanliness of work area.
Keep walk-in, prep area and equipment up to Health Department standards at all time.
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Cooperate with other cooks to prepare events or special requirements on meals.
Perform any other job-related duties as assigned by Culinary leadership.