Cook 2 | Banquets

Omni Hotels & Resorts•Oklahoma City, OK

3d•Onsite

About The Position

An amazing opportunity to be a pivotal part of a great Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. The Banquet Cook 2 will prepare and cook food and performs other related culinary functions. They should possess strong culinary skills and have “intermediate level proficiency” in Culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with some supervision.

Requirements

2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant is required
Ability to communicate in English with guests, co-workers and management to their understanding.
Intermediate Culinary Talent
Ability to work in a fast-paced environment
A Foodhandler’s card or ServeSafe Certification will be required prior to the start of employment.
Flexible weekend & holiday availability required
Must live within 50 miles of hotel

Responsibilities

Prepare and cook food and perform other related culinary functions.
Demonstratae strong culinary skills and have “intermediate level proficiency” in Culinary functions.
Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Be able to move/cover from different stations following Omni standards as well as Chefs standards.
Have the ability to perform job functions with attention to detail, speed and accuracy.
Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.
Be able to execute soups and sauces with minimal supervision.
Have the ability to prioritize, organize and follow-through.
Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.
Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
Perform opening checklist with minimal supervision.
Set up workstation with required mise en place, tools, equipment and supplies according to standards.
Maintain a positive and professional approach with coworkers and customers.
Be able to follow recipe cards and prep lists accurately
Ability to comprehend and follow recipes.
Complete opening and closing procedures
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.