Cook 2 | Banquets | Full Time

Omni Hotels & Resorts•Fernandina Beach, FL

About The Position

The Cook 2 prepares and serves banquet food according to high-quality standards and company procedures. The role involves preparing food items to company specifications with limited management supervision, producing both buffet and plated dishes, and completing assignments in the required quantities and time frames. Depending on experience, qualified candidates may be placed in Cook 1, Cook 2, or Cook 3 positions. The position requires culinary fundamentals, advanced knife skills, knowledge of large-scale and batch cooking, safe food handling, sanitation, and proper use of culinary equipment. The Cook learns all menu items for the assigned station, prepares the station before service, and delivers plate presentations that meet specifications. The role also involves communicating with teammates, maintaining a professional attitude in stressful situations, attending required meetings and trainings, and carrying out other duties assigned by management.

Requirements

At least 4 years of culinary experience in a hotel or restaurant kitchen.
ServSafe or equivalent food handlers certification.
Excellent written and verbal communication skills and organizational skills.
Advanced knife skills.
Basic mathematical skills and understanding of weights and measures to follow recipes.
Familiarity with batch and quantity cooking.
Ability to work in a fast-paced, high-pressure environment while executing delegated tasks and assignments.
Ability to work flexible schedules, including nights, weekends, and holidays.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Efficiently prepare food items as directed by the supervisor and according to company specifications, with limited management supervision.
Maintain safe food handling procedures at all times.
Understand large-scale food production and the time required to complete tasks.
Maintain kitchen sanitation according to health department guidelines.
Use culinary equipment properly and safely.
Learn all menu items produced by the assigned station.
Ensure the station is set for service 15 minutes before service begins.
Prepare plate presentations that meet company specifications.
Prepare a mixture of buffet and plated-style items.
Grill, roast, and bake fish, steaks, chicken, and shellfish.
Complete work assignments in the required quantities and time frames.
Communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties assigned by management.