Noe Restaurant Cook 1

Omni Hotels & Resorts•Los Angeles, CA

17h•Onsite

About The Position

Responsible for all prep and production for the Noe Restaurant operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

Requirements

Candidate must be able to read recipes and execute meal service.
Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
Candidate must have three to five years of relevant cooking experience in a large convention hotel.
Must have proper knife handling skills
Must be willing to work flexible hours as needed during busy times and high-profile events, including morning, nights, weekends and holidays.
Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
Must possess the ability to handle stressful and busy hotel operations.
Ability to always maintain a positive and professional demeanor and composure
Clear, concise written and verbal communication skills.
The candidate must be comfortable speaking to guests.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.

Responsibilities

Consistent maintenance and refinement of service standards.
Ensures compliance with applicable laws and regulations.
Contribute to the day to day culinary operation for all banquet functions, to include efficient and effective food production.
Perform all necessary tasks of a banquet cook according to hotel operating procedures to include but not limited to food prep, food production, plate up, kitchen and food equipment cleaning.
Perform all sidework as assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.
Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
Must retain and maintain complete knowledge of all food and beverage menu items.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Responsible for ensuring that the correct standards are being maintained.
Responsible for ensuring a high food quality and presentation.
Responsible to maintain all equipment to a high standard. Report any equipment issues to the Restaurant Chef for maintenance.
Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.
Perform any other duties required by leadership