Cook 2 Banquets

Omni Hotels & Resorts•Frisco, TX

10d

About The Position

The Banquet Cook 2 prepares food according to menu specifications in a timely and safe manner, working and communicating effectively with other kitchen personnel. The role works with kitchen leaders to create a memorable culinary experience for guests through well-prepared food and great flavors. The Cook 2 demonstrates intermediate culinary proficiency and completes most tasks with minimal supervision, with guidance depending on the complexity of the task and the skill required. The position requires a solid understanding of cooking methods, ingredients, equipment, procedures, knife skills, recipes, and food safety standards. The Cook 2 can work across kitchen stations as needed, prepare soups and sauces with minimal supervision, set up and stock stations, complete opening and closing procedures, and help ensure food is prepared to a high standard and served together in a timely fashion. The role requires prior experience in a similar environment; experience in a high-volume hotel, upscale hotel or resort, free-standing restaurant, or catering company is relevant. Familiarity with bulk preparation is preferred.

Requirements

Some prior experience in a similar work environment, such as a high-volume hotel, upscale hotel or resort, high-volume free-standing restaurant, or catering company.
Good knowledge of food handling, preparation techniques, and cooking techniques, including braising, sautéing, baking, roasting, poaching, grilling, steaming, and frying.
Good fundamental knife skills.
Ability to read and execute basic recipes for preparing and cooking hot or cold food items.
Basic math skills to understand and implement recipes and measurements.
Good eye-hand coordination to use kitchen equipment, including kitchen knives.
Working knowledge of local, state, and federal sanitation standards.
Ability to work a variety of shifts, including weekends, days, nights, and holidays.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
Ability to stand or walk for an extended period or an entire work shift.

Nice To Haves

One year of relevant experience is preferred.
Familiarity with bulk preparation is preferred.
ServeSafe certification is preferred.

Responsibilities

Prepare and cook food, perform related culinary functions, and taste and season food appropriately.
Use a range of cooking methods, ingredients, equipment, and procedures, and prepare food using products and ingredients in use in the kitchen.
Apply traditional knife skills consistently.
Move between and cover kitchen stations as needed, following Omni and chef standards and working with appropriate supervision.
Prepare soups and sauces with minimal supervision.
Prioritize, organize, and follow through on work while meeting production schedules and guest order timelines.
Follow EcoSure and health department standards and maintain knowledge of sanitation requirements.
Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
Perform opening checklists and complete opening and closing procedures.
Set up the workstation with required mise en place, tools, equipment, and supplies according to standards.
Follow recipe cards and prep lists accurately and comprehend and execute recipes.
Use kitchen equipment and tools properly, safely, and only as intended; maintain knowledge of their correct use and maintenance.
Ensure food is prepared simultaneously, at high quality, and in a timely manner.
Communicate assistance needs to sous chefs and Cook 1 employees during busy periods or when needed to ensure guest service.
Maintain a positive and professional approach with coworkers and customers, including professional culinary attire, appearance, attitude, and performance.