In Room Dining | Cook (Part-Time)

Corporate Office•Fort Lauderdale, FL

About The Position

Opening Fall 2025 , the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1850 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. To ensure all prep items, and food orders are prepared and stored to proper specifications within the F&B Outlets .

Requirements

Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale restaurant.
Thorough knowledge of food handling and preparation techniques.
Good eye/hand coordination needed to use all kitchen equipment.
Must have prior experience to include sautéing, broiling & fry cooking.
Basic math skills needed to understand and implement recipes and measurements.
Ability to work cohesively with co-workers both within and outside of your department.
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Requires a working knowledge of sanitation standards.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Must be able to work a variety of shifts, including weekends and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance .
Stand or walk for an extended period or for an entire work shift .
Position requires repetitive motion and consistent use of arms and hands.

Responsibilities

Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.
Be knowledgeable of plate presentations and preparations of all menu items.
Prepare all items on prep list following standard procedure or otherwise told by supervisor.
Always maintain high quality by inspecting all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
Fire all food for service and to serve online.
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Always maintain cleanliness of work area.
Keep walk-in, prep area and equipment up to Health Department and Pointe standards at all time .
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull, and line set up.
Note any out of stock items or possible shortages .
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Cooperate with other cooks to prepare events or special requirements on meals.
Perform any other job-related duties as assigned by Culinary leadership.