Cook III - Trevi's | Full-Time

Omni Hotels & Resorts•Tallahassee, FL

5d•Onsite

About The Position

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

Requirements

Display basic knife skills.
Ability to multi-task.
Must be able to stand for 8+ hours per day.
Must be Food Handler certified.
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.
Sit or walk for an extended period or for an entire work shift.
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

Fast paced, culinary environment experience preferred.

Responsibilities

Prepare all hot/cold food items.
Be responsible for consistency and quality production.
Ensure all food is served according to specification.
Maintain high food quality at all times.
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.
Learn all menu items produced by assigned station.
Perform work assignments to meet proper quantities within a necessary time frame.
Refrigeration and serving of cold food.
Production of orders.
Always maintain safe food handling procedures.