Country Club Cook 1

Omni Hotels & Spas•Rancho Mirage, CA

About The Position

Prepare and serve banquet food to high-quality standards and procedures. Based on experience, qualified candidates may be placed in Cook 1 (advanced), Cook 2 (intermediate), or Cook 3 (entry level). The role requires preparing food for events, maintaining food quality and safety, and keeping kitchen work areas and equipment clean and sanitary. Candidates must be able to work a variety of shifts, including weekends and holidays, and meet the position’s physical requirements.

Requirements

At least 6 months of relevant culinary experience for entry-level placement, up to 3 years for advanced placement.
Familiarity with batch and quantity cooking.
Thorough knowledge of food handling and preparation techniques.
Basic math skills to understand and implement recipes and measurements.
Good eye-hand coordination for using kitchen equipment.
Ability to work in a fast-paced, high-pressure environment while completing delegated tasks and maintaining quality per Omni standards.
Ability to handle stressful situations while maintaining a calm and welcoming demeanor.
Ability to work cohesively with coworkers within and outside the department.
Ability to prioritize, organize, and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Working knowledge of sanitation standards.
Excellent written and verbal communication and organizational skills.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Ability to work a variety of shifts, including weekends and holidays.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
Ability to stand or walk for an extended period or an entire work shift.
Must have an unexpired Riverside County Food Handlers credential or obtain one upon hire.
Ability to perform repetitive motions and consistently use arms and hands.

Nice To Haves

Culinary experience in a high-volume upscale hotel banquet operation is preferred.

Responsibilities

Prepare items listed on BEOs or cover sheets according to standard procedures or supervisor instructions.
Prepare items on prep lists according to standard procedures or supervisor instructions.
Inspect food products for quality while working on prep lists and the service line.
Check portion control, weights, and counts before functions.
Fire food according to the 30-minute SOP and monitor cooking times and temperatures.
Follow storage procedures when removing food from or returning it to the walk-in.
Maintain a clean work area and keep the walk-in, prep area, and equipment up to Health Department standards.
Prepare food consistently according to recipe cards, production standards, portion standards, and server checks.
Date food containers and rotate food according to standards; keep perishables at proper temperatures.
Check pars for shift use and determine required preparation, freezer pulls, and line setup.
Report out-of-stock items and potential shortages.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Cooperate with other cooks to prepare events and special meal requirements.
Perform other job-related duties as assigned by Culinary leadership.