Cook 3

Omni Hotels & Resorts • Fort Lauderdale, FL

5d • Onsite

About The Position

The Cook 3 is responsible for preparing and producing food for the culinary operation in accordance with hotel standards, including cooking food to high-quality and presentation standards. The role supports daily kitchen operations, menu development, food production for the cafeteria and events, sanitation, service timing, and positive guest experiences. The Cook 3 also supports Cook 1 and Cook 2 as directed and performs other duties assigned by leadership.

The position is based at the Omni Fort Lauderdale Hotel, a 29-story property connected to the Broward County Convention Center, with 801 guest rooms and suites, restaurants, a rooftop bar, pool, spa, fitness center, and more than 120,000 square feet of meeting and event space. The work takes place in hotel restaurant and kitchen areas and may also involve outdoor settings. The role includes exposure to steam, humidity, extreme temperatures, and hazardous cleaning chemicals, as well as physical activity such as standing, walking, bending, lifting, and moving carts.

Requirements

• At least 2 years of continuous cooking experience in a large convention luxury hotel.
• Hands-on food and beverage knowledge and a comprehensive working knowledge of the hospitality business.
• ServeSafe certification.
• Highly developed customer-service skills, a friendly and approachable demeanor, problem-solving ability, and attention to detail.
• Ability to engage guests and provide warm, engaging, personalized service.
• Ability to work in a fast-paced environment and manage multiple priorities and stressful, busy hotel operations while maintaining a positive and professional demeanor.
• Ability to report to work on time and when scheduled.
• Ability to stand and/or walk for extended periods and throughout a work shift.
• Ability to meet appearance standards and maintain a high level of personal hygiene.
• Clear, concise written and verbal communication skills in English; comfort communicating with guests and the ability to communicate with guests, management, and co-workers.
• Computer literacy, including payroll systems and kitchen equipment and printing systems.
• Ability to execute delegated tasks and assignments in a fast-paced, high-pressure work environment.
• Ability and willingness to work flexible hours and a variety of shifts, including nights, weekends, and holidays, particularly during busy periods and high-profile events.
• Ability to move, bend, lift, carry, and place objects weighing up to 50 pounds without assistance.
• Ability to push and pull carts and items weighing up to 100 pounds.
• Ability to stand or walk for extended periods, with frequent bending, twisting, and use of stairs.
• Ability to perform repetitive motions and consistently use arms and hands.
• Ability to perform duties in outdoor settings.

Responsibilities

• Maintain and refine service standards and ensure compliance with applicable laws and regulations.
• Contribute to efficient and effective daily culinary operations and food production.
• Perform production-cook tasks, including food preparation and production and cleaning kitchen and food equipment.
• Complete assigned sidework, including food-service preparation and cleaning equipment, tables, walls, shelving, and floors around the work area.
• Follow health, safety, and sanitation standards and prepare for health department and Ecosure inspections.
• Maintain the safety and cleanliness of food preparation, refrigeration, and storage areas, and follow proper trash procedures.
• Work with the Chef on menu development and produce current, creative dishes relevant to hotel concepts.
• Prepare and produce food for the cafeteria as assigned.
• Maintain complete knowledge of food and beverage menu items and stay informed about local and international market trends relevant to food products.
• Forecast food volumes and control requisitioning to avoid overproduction or underproduction and maximize 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 minimize breakage through careful handling.
• Execute instructions on BEOs/REOs for events, inspect food stations before events, and handle special requests and pop-ups as needed.
• Provide culinary production support under the Supervisor and Department Chef for proteins, specialty ingredients, menu tastings, and high-end events.
• Attend daily stand-up meetings before service and required department trainings and meetings.
• Assist in developing goals and plans and prioritizing, organizing, and accomplishing assigned work.
• Build trust, respect, and cooperation among associates and treat co-workers fairly and equitably.
• Maintain a professional, neat, and organized appearance according to hotel standards.
• Respond effectively to emergencies and safety situations and help maintain a safe environment for guests and employees.
• Support Cook 1 and Cook 2 as directed.
• Assist with receiving, stocking, and rotating food products.
• Perform other duties required by leadership.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed