Cook II - PM

Omni Hotels & Resorts•Charlottesville, VA

2d•Onsite

About The Position

The PM Cook Level II is responsible for the daily preparation of food items in the pantry, and hot line stations and/or other areas of the kitchen, including banquet as well as assisting the Executive Chef and Sous Chefs in overall kitchen production.

Requirements

Has excellent working knowledge of professional cooking techniques and excellent knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures, and Serv-Safe certified.
Understanding of recipes and methods of production for all set menu items.
Has ability to prepare for projected forecast based on hotel occupancy.
Professional communications skills are required, as well as the ability to read and comprehend B.E.O.’s, line tickets and amenity reports.
Ability to understand basic cooking directions.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality service, and food and beverage knowledge.
Ability to maintain a proper attitude while at work.
Ability to focus on work without distraction.
Ability to make proper use of time management.
Must have flexible schedule availability, and be willing to work within the needs of business.
Ability to maintain kitchen productivity.
Must have ServSafe Food Handlers Certification or be able to attain certification.

Responsibilities

Sets up station according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
Restocks all items as needed throughout shift.
Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef at any time.
Has a flexible availability for scheduling.
Maintains a “yes we can” attitude at all times.
Demonstrates warmth and compassion toward coworkers and guests alike.
Follows corporate policies at all times.
Ensures proper close down and opening of kitchen hot line, ensuring the proper level of cleanliness.
Maintains proper level of cleanliness of all kitchen equipment, spearheading periodic “detail” cleaning on all equipment in the kitchen.
Write daily prep lists for hot and cold line service, and has accountability for readiness of all food for restaurant and room service.
Maintains a proper thaw pull list, ensuring proper food handling and integrity of food product.
Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
Ability to stand 100% of the time.