Cook 1 (Outlets)

French Lick Resort•Fort Worth, TX

37d•Onsite

About The Position

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed inCook 1 (advanced) Cook 2 (intermediate) or Cook 3 (novice), Prep Cook (entry level) positions.

Requirements

Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquetoperation.
Must be familiar with batch and quantity cooking
Ability to work cohesively with co-workers both within and outside of your department
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Ability to multi-task and work in fast paced environment
Ability to prioritize, organize and follow up
Ability to produce high volumes of work while maintaining quality per Omni standards
The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Flexible schedule to include nights, weekends, and holidays.

Nice To Haves

Culinary degree and/or formal training preferred

Responsibilities

Maintain kitchen sanitation in accordance with health department guidelines
Insure station is set for service 15 minutes prior to service.
Required to learn all menu items produced by assigned station.
Perform work assignments to meet proper quantities within a necessary time frame.
Prepare a mixture of buffet and plated style items
Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
Maintain safe food handling procedures at all times
Tasting and Knife Skills Assessment will be required for final candidates

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