Cook 1

Omni Hotels & Resorts • Fort Lauderdale, FL

8d • Onsite

About The Position

The Cook 1 is responsible for preparation and production within the culinary operation at Fair Ketch, a social hub combining sports and a coastal lounge atmosphere. The Cook demonstrates strong knowledge of food and beverage menus and prepares dishes according to hotel standards, with a focus on quality, consistency, presentation, and guest service.

The position supports daily culinary operations, including food preparation and production, menu development, cafeteria production, event service, and food station readiness. It also maintains kitchen cleanliness, sanitation, food safety, equipment, inventory rotation, and appropriate production quantities. The Cook works with the Chef and other culinary leaders, supports high-profile events and special requests, attends meetings and training, and supervises, trains, and guides Cook 2 and Cook 3.

Work takes place in hotel, restaurant, kitchen, and outdoor settings, with exposure to steam, humidity, extreme temperatures, and hazardous cleaning chemicals. The role requires extended standing or walking, frequent bending and twisting, repetitive use of arms and hands, and the ability to move objects weighing up to 50 pounds and push or pull carts and items weighing up to 100 pounds.

Requirements

• At least 3 years of continuous cooking experience in a large convention luxury hotel.
• Hands-on food and beverage knowledge and comprehensive working knowledge of the hospitality business.
• Willingness to work flexible hours during busy periods and high-profile events, including nights, weekends, and holidays; ability to work a variety of shifts.
• Highly developed customer service skills, a friendly and approachable demeanor, problem-solving ability, and attention to detail.
• Ability to engage guests at all levels and provide warm, engaging, personalized service.
• Ability to work in a fast-paced environment, manage multiple priorities, and handle stressful and busy hotel operations while maintaining a positive and professional demeanor.
• Ability to report to work on time and when scheduled.
• Ability to stand and/or walk for extended periods.
• Ability to meet appearance standards and maintain a high level of personal hygiene.
• Clear, concise written and verbal communication skills in English; comfort communicating with guests, management, and co-workers.
• Computer literacy, including payroll systems and kitchen equipment and printing systems.
• ServeSafe certification.
• Ability to execute delegated tasks and assignments in a fast-paced, high-pressure work environment.
• Ability to move, bend, lift, carry, and place objects weighing up to 50 pounds without assistance; push and pull carts and items weighing up to 100 pounds.
• Ability to stand or walk for extended periods or an entire work shift, with frequent bending, twisting, and stair use.
• Ability to perform repetitive motions and consistently use arms and hands.
• Ability to perform all duties in outdoor settings.

Responsibilities

• Maintain and refine service standards and comply with applicable laws, regulations, health, safety, and sanitation standards.
• Contribute to daily culinary operations and efficient food production.
• Perform production-cook tasks, including food preparation and production, and cleaning kitchen and food equipment.
• Complete assigned side work, including food service preparation and cleaning equipment, tables, walls, shelving, and floors around the work area.
• Prepare for health department and Ecosure inspections; maintain clean and safe food preparation, refrigeration, and storage areas.
• Follow proper trash procedures.
• Work with the Chef on menu development and produce current, creative dishes relevant to hotel concepts.
• Prepare and produce food for the cafeteria as assigned.
• Maintain complete knowledge of all food and beverage menu items and keep up to date with local and international market trends.
• Forecast food volume and control requisition quantities to maximize profitability and avoid over- or underproduction.
• Maintain food quality, presentation, and required standards.
• Provide positive guest service and respond appropriately to complaints to help resolve dissatisfaction.
• Support kitchen sanitation and timely service; ensure prompt delivery and quality control from departure to arrival.
• Maintain equipment, furniture, fixtures, and other assets; report equipment issues to the Chef and minimize breakage.
• Execute event instructions on REOs/BEOs, inspect food stations before events, and handle special requests and pop-ups.
• Provide culinary production support under the Supervisor and Department Chef, including proteins, specialty ingredients, menu tastings, and high-end events.
• Attend daily stand-up meetings and required departmental training and meetings.
• Assist with developing goals and plans, and foster mutual trust, respect, cooperation, and equitable treatment among associates.
• Maintain a professional, neat, and organized appearance according to Omni Fort Lauderdale standards.
• Respond effectively to emergencies and safety situations and help maintain a safe environment.
• Perform other duties required by leadership.
• Supervise, train, and guide Cook 2 and Cook 3.
• Assist with receiving, stocking, and rotating food products.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed