Cook 3

Omni Hotels & Spas•Fort Lauderdale, FL

About The Position

The Cook is responsible for preparation and production for the hotel’s culinary operation in accordance with hotel standards. The role requires comprehensive knowledge of food and beverage menus and the ability to cook food to high standards of quality and presentation. The Cook contributes to daily kitchen operations, including food production, sanitation, service timing, equipment upkeep, and support for events and cafeteria service. Working with the Chef and other kitchen leaders, the Cook helps develop menus and produce current, creative dishes aligned with hotel concepts and market trends. The position also involves forecasting food quantities, controlling requisitions, maintaining food quality and presentation, responding to guest concerns, and helping ensure prompt, high-quality delivery to food service areas. The Cook supports kitchen colleagues as directed, attends daily stand-up meetings and required trainings, assists with receiving and rotating product, and follows hotel standards for safety, sanitation, appearance, and guest service. The role may include production support for proteins, specialty ingredients, tastings, high-end events, and special requests.

Requirements

At least 2 years of continuous cooking experience in a large convention luxury hotel.
Hands-on food and beverage knowledge and comprehensive working knowledge of the hospitality business.
Serve Safe certification.
Ability to work flexible hours and a variety of shifts, including nights, weekends, and holidays, especially during busy periods and high-profile events.
Highly developed customer-service skills, a friendly and approachable demeanor, strong problem-solving abilities, and attention to detail.
Ability to engage guests at all levels and provide warm, engaging, personalized service.
Ability to work in a fast-paced, high-pressure environment, manage multiple priorities, and handle stressful hotel operations while executing delegated tasks and assignments.
Ability to maintain a positive, professional demeanor and composure at all times.
Ability to report to work on time and as scheduled.
Ability to stand or walk for extended periods and meet the position’s physical demands.
Ability to meet appearance standards and maintain a high level of personal hygiene.
Clear, concise written and verbal communication skills, including the ability to communicate pleasantly in English with guests, management, and coworkers and to speak with guests.
Computer literacy, including payroll systems, kitchen equipment systems, and printing systems.

Responsibilities

Maintain and refine service standards and comply with applicable laws, regulations, health, safety, and sanitation requirements.
Contribute to daily culinary operations through efficient and effective food production.
Perform production-cook duties, including food preparation and production and cleaning kitchen and food equipment.
Complete assigned sidework, including food-service preparation and cleaning equipment, tables, walls, shelving, and floors around the assigned work area.
Prepare daily for health department and Ecosure inspections.
Maintain the safety and cleanliness of food preparation, refrigeration, and storage areas, and follow proper trash procedures.
Work with the Chef to plan and implement menu development and produce creative dishes relevant to hotel concepts.
Prepare and produce food for the cafeteria as assigned.
Maintain complete knowledge of food and beverage menu items and stay current on local and international market trends.
Forecast volume and control food requisitions to avoid over- or under-production and support profitability.
Maintain food quality and presentation standards and ensure correct standards are followed.
Provide positive guest service, respond to complaints, and take appropriate action to address guest dissatisfaction.
Contribute to kitchen sanitation and coordinate timing of service from the kitchen to food service areas.
Ensure prompt delivery and quality control from the point of departure to arrival.
Maintain equipment, furniture, fixtures, and other assets; report equipment issues to the Chef and handle hotel property carefully to minimize breakage.
Execute event instructions on BEOs/REOs and inspect food stations before events begin.
Handle special requests and pop-ups as needed.
Provide culinary production support under the direction of a Supervisor and Department Chef for proteins, specialty ingredients, menu tastings, and high-end events.
Attend daily stand-up meetings to gather information before service.
Assist in developing goals and plans and in prioritizing, organizing, and accomplishing assigned goals.
Build mutual trust, respect, and cooperation among associates and treat coworkers fairly and equitably.
Maintain a professional, neat, and organized appearance according to Omni Fort Lauderdale standards.
Respond swiftly and effectively to emergencies and safety situations, and help maintain a safe environment for guests and employees.
Attend and conduct required department trainings and meetings.
Perform other duties required by leadership and support Cook 1 and Cook 2 as directed.
Assist with receiving, stocking, and rotating food products.