Cook I - David's Club | Full-Time

Omni Hotels & Resorts•Tallahassee, FL

8d•Onsite

About The Position

This position is responsible for maintaining high food quality and kitchen sanitation in accordance with health department guidelines. The Cook I ensures their station is prepared for service, inspects food products for quality, and learns all menu items produced by their assigned station. They are required to check portion control, weights, and counts prior to functions and fire food in accordance with standard operating procedures. Maintaining correct cooking times and temperatures, performing work assignments efficiently, and preparing items according to standardized recipes are key duties. The role involves preparing a mixture of buffet and plated style items, following proper storage procedures, and keeping the work area clean and up to health department standards. Production includes grilling, roasting, and baking various proteins, always maintaining safe food handling procedures and cleanliness. The Cook I supports food and beverage portion and waste control procedures, understands and maintains standard recipes, and is expected to maintain a 4-diamond level of service.

Requirements

Minimum of 3yrs experience in fast paced, culinary environment.
Advanced knife skills.
Thorough knowledge of food handling and preparation techniques.
Basic math skills needed to understand and implement recipes and measurements.
Ability to work cohesively with co-workers both within and outside of your department.
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Ability to multi-task and work in fast paced environment
Ability to prioritize, organize and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Requires a working knowledge of sanitation standards.
Strong customer service skills.
Good eye/hand coordination needed to use all kitchen equipment.
Strong visual attention to detail.
Strong attention to detail, sense of urgency.
Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
Ability to stand, bend and do repetitive movements for up to 8 hours at a time.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.

Nice To Haves

Relevant culinary experience, preferably in high volume upscale restaurant operation, preferred.
Culinary degree and/or formal training preferred.

Responsibilities

Always maintain high food quality.
Maintain kitchen sanitation in accordance with health department guidelines.
Ensure station is set for service 15 minutes prior to service.
Inspect all food products for quality when doing production.
Required to learn all menu items produced by assigned station.
Check portion control, weights and counts prior to function.
Fire all food in accordance with 30-minute SOP.
Maintain/check cooking times and temperatures.
Perform work assignments to meet proper quantities within a necessary time frame.
Prepare all items according to standardized recipes or specifications to ensure consistency.
Prepare a mixture of buffet and plated style items.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Keep walk-in, prep area and equipment up to Health Department standards at all times.
Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
Always maintain safe food handling procedures.
Always maintain cleanliness of work area.
Supports procedures for food & beverage portion and waste controls.
Follows proper handling and right temperature of all food products.
Understands and maintains all standard recipes.
Able to maintain a 4-diamond level of service.