Cook | The Farnam Hotel | Omaha, NE

Hotel Equities•Omaha, NE

2d•$20 - $21•Onsite

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Nice To Haves

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards preferred.
Being passionate about people and service.
Have the ability to work a flexible schedule including nights, weekends and/or holidays as needed

Responsibilities

Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.).
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
Participate in physical inventories
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team
Be professional, responsible and mature in conduct and behavior
Be understanding of, encouraging to and friendly with all co-workers
Openly accept critical/developmental feedback
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.