Banquets | Pastry Cook

Omni Hotels & Resorts•Fort Lauderdale, FL

2d•Onsite

About The Position

The Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 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. Provide high quality standards and procedures in preparing/serving all pastries. Based on experience, qualified candidates will be placed in Pastry Cook 1 (advanced) Pastry Cook 2 (intermediate) or Pastry Cook 3 (novice), or Pastry Prep Cook (entry level) positions.

Requirements

Minimum 6 months (for entry level) to 3 years (advanced) relevant pastry/culinary experience.
Must be familiar with all pastry cooking techniques.
Culinary degrees and/or formal training preferred.
Must be familiar with batch and quantity cooking.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Eye/hand coordination needed to use all kitchen equipment.
Basic math skills needed to understand and implement recipes and measurements.
Ability to multi-task and work in fast paced environment
Ability to produce high volumes of work while maintaining quality per Omni standards
Maintain a professional business appearance, attitude, and performance.
Flexible schedule to include nights, weekends, and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion.

Nice To Haves

Culinary degrees and/or formal training preferred.

Responsibilities

Control quality and consistency of all food served.
Ensure functions are completed 30 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
Assists in producing and plating Banquet pastries.
Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Maintain cleanliness of work area at all times.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
Work well under pressure of meeting production schedules and timelines for pastry needs
Work effectively in a team environment, assisting where needed, and offering assistance to others.
Perform other duties as assigned by culinary management.