Cook 1

Omni Hotels & Resorts•Bedford, PA

About The Position

Responsible for all preparation and production for the banquet culinary operation in accordance with hotel standards. The Cook understands the food and beverage menus and prepares food to high standards of quality and presentation. The role contributes to banquet service, supports menu development, maintains sanitation and equipment, and provides positive guest service. This is a temporary assignment until the returning associate comes back from FML.

Requirements

Must be at least 18 years old.
Ability to read recipes and execute meal service.
Hands-on food and beverage knowledge and comprehensive working knowledge of the hospitality business.
Three to five years of relevant cooking experience in a large convention hotel.
Proper knife-handling skills.
Willingness to work flexible hours as needed during busy periods and high-profile events, including mornings, nights, weekends, and holidays.
Highly developed customer service skills, an approachable demeanor, strong problem-solving ability, and attention to detail.
Ability to engage guests and provide warm, engaging, personalized service.
Ability to work in a fast-paced environment and handle multiple priorities.
Ability to handle stressful and busy hotel operations while maintaining a positive, professional demeanor and composure.
Ability to report to work on time and as scheduled.
Ability to stand and/or walk for extended periods.
Ability to meet appearance standards and maintain personal hygiene.
Clear, concise written and verbal communication skills; ability to communicate pleasantly in English with guests, management, and coworkers.
Computer literacy, including payroll, scheduling, time-off request systems, and kitchen equipment.
Must provide an unexpired Serve Safe certification at the time of hire.

Responsibilities

Maintain and refine service standards and comply with applicable laws and regulations.
Contribute to day-to-day culinary operations for banquet functions, including efficient food production.
Complete banquet-cook duties such as food preparation, production, plating, and cleaning kitchen and food equipment.
Perform assigned sidework, including food-service preparation and cleaning equipment, tables, walls, shelving, and floors around the work area.
Maintain health, safety, and sanitation standards; prepare for health department and Ecosure inspections.
Keep food preparation, refrigeration, and storage areas safe, clean, and orderly, and follow proper trash procedures.
Work with the Executive or Sous Chef on menu development and produce dishes relevant to hotel concepts and current trends.
Maintain complete knowledge of food and beverage menu items and keep up to date on local and international market trends.
Forecast food quantities and control requisitioning to avoid over- or underproduction and support profitability.
Maintain required food quality, presentation, and operating standards.
Work carving stations at event buffets when scheduled and necessary.
Provide positive guest service, respond to complaints, and take appropriate steps to address dissatisfied guests.
Support kitchen sanitation and timely service to banquet areas, ensuring prompt delivery and quality control.
Maintain equipment, furniture, fixtures, and other hotel assets; report equipment issues to the Banquet Chef and minimize breakage.
Carry out event instructions on BEOS, inspect banquet food stations before events, and handle special requests and pop-ups.
Attend daily stand-up meetings to gather information before events.
Assist in developing goals and plans, and prioritize, organize, and accomplish assigned objectives.
Build mutual trust, respect, and cooperation among associates and treat coworkers fairly and equitably.
Maintain a professional, neat, and organized appearance according to Omni standards.
Respond effectively to emergencies and safety situations and help maintain a safe environment.
Attend required department training and meetings and perform other duties required by leadership.