Cook I - Eagles Edge | Full-TIme

Omni Hotels & Resorts•Tallahassee, FL

1d•Onsite

About The Position

The Cook I at Eagles Edge prepares and cooks food while maintaining high food quality, consistency, safe food handling, and kitchen sanitation standards. The role requires setting up the assigned station before service, learning its menu items, following standardized recipes and specifications, and producing both buffet and plated items. Work includes grilling, roasting, and baking fish, steaks, chicken, and shellfish, as well as monitoring cooking times, temperatures, portions, and production quantities. The position works in a fast-paced culinary environment and requires the ability to maintain quality and service standards while working collaboratively and handling stressful situations.

Requirements

At least 3 years of experience in a fast-paced culinary environment.
Advanced knife skills.
Thorough knowledge of food handling and preparation techniques.
Basic math skills to understand and implement recipes and measurements.
Ability to work cohesively with coworkers within and outside the department.
Ability to handle stressful situations while maintaining a calm and welcoming demeanor.
Ability to multitask and work in a fast-paced environment.
Ability to prioritize, organize, and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Working knowledge of sanitation standards.
Strong customer service skills.
Ability and willingness to work a varied schedule, including weekends and holidays.

Nice To Haves

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

Responsibilities

Maintain high food quality and prepare all items according to standardized recipes or specifications.
Maintain kitchen sanitation and cleanliness in accordance with health department guidelines and standards.
Set the assigned station for service 15 minutes before service.
Inspect food products for quality during production.
Learn all menu items produced by the assigned station.
Check portion control, weights, and counts before functions.
Fire food in accordance with the 30-minute SOP.
Monitor and maintain cooking times and temperatures.
Complete work assignments in the required quantities and time frames.
Prepare a mixture of buffet-style and plated items.
Follow food storage procedures when removing food from or returning it to the walk-in.
Keep the walk-in, prep area, and equipment up to Health Department standards.
Grill, roast, and bake fish, steaks, chicken, and shellfish.
Follow safe food handling procedures and maintain proper handling and temperatures for food products.
Support food and beverage portion and waste control procedures.
Understand and maintain standard recipes.