Cook 2

Omni Hotels & Resorts•Fort Lauderdale, FL

7d•Onsite

About The Position

The Cook 2 is responsible for food preparation and production within the culinary operation, ensuring dishes meet hotel standards for quality, consistency, and presentation. The role requires familiarity with food and beverage menus and preparation of items according to established recipes and presentation standards. The Cook 2 contributes to day-to-day culinary operations, including food production, preparation for the cafeteria, event execution, and support for menu development. The position works with the Chef and other culinary team members to maintain sanitation, safety, service timing, equipment, and a positive guest experience. The Cook 2 also supports Cook 1 and trains and guides Cook 3.

Requirements

Hands-on food and beverage knowledge and comprehensive working knowledge of the hospitality business.
At least 2 years of continuous cooking experience in a large convention luxury hotel.
Willingness to work flexible hours during busy periods and high-profile events, including nights, weekends, and holidays; must be able to work a variety of shifts.
Highly developed customer-service skills, a friendly and approachable demeanor, strong problem-solving abilities, 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, handle multiple priorities, and maintain composure and a positive, professional demeanor under pressure.
Ability to report to work on time and as scheduled.
Ability to stand and/or walk for extended periods and maintain appearance and personal hygiene standards.
Clear 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 shift, with frequent bending, twisting, and stair use; repetitive motion and consistent use of arms and hands.
Ability to perform duties in outdoor settings and work in hotel restaurant and kitchen areas exposed to steam, humidity, and extreme temperatures; exposure to hazardous cleaning chemicals.

Responsibilities

Prepare and cook food according to established recipes and presentation standards, maintaining hotel standards for quality and consistency.
Contribute to efficient day-to-day culinary operations and perform production-cook tasks, including food preparation, production, and kitchen and food-equipment cleaning.
Complete assigned sidework, including service preparation and cleaning equipment, tables, walls, shelving, and floors around the assigned work area.
Comply with health, safety, and sanitation standards; prepare for health department and Ecosure inspections.
Maintain the cleanliness and safety of food preparation, refrigeration, and storage areas, and follow proper trash procedures.
Work with the Chef on menu development and produce dishes relevant to hotel concepts and current market trends.
Prepare and produce food for the cafeteria as assigned; maintain complete knowledge of food and beverage menu items.
Forecast production volumes and control food requisitions to avoid overproduction or underproduction and support profitability.
Maintain food quality and presentation standards and respond appropriately to guest complaints to help turn dissatisfied guests into return guests.
Support kitchen sanitation and service timing, ensuring prompt delivery and quality control from the kitchen to food service areas.
Maintain equipment, furniture, fixtures, and other hotel assets; report equipment issues to the Chef and handle assets carefully to minimize breakage.
Carry out event instructions on REOs/BEOs, inspect food stations before events, and handle special requests and pop-ups.
Provide culinary production support under the direction of the Supervisor and Department Chef for proteins, specialty ingredients, tastings, and high-end events.
Attend daily stand-up meetings and required department training and meetings.
Assist in developing goals and plans, and contribute to mutual trust, respect, cooperation, and fair treatment among associates.
Maintain a professional, neat, and organized appearance according to Omni Fort Lauderdale standards.
Respond swiftly and effectively to emergencies and safety situations and help maintain a safe environment.
Assist with food preparation and support Cook 1; train and guide Cook 3.
Assist with receiving, stocking, and rotating food products.
Perform other duties as required by leadership.