Production Cook II

Omni Hotels & Resorts•Houston, TX

7d•Onsite

About The Position

The Production Cook 2 will provide and maintain high-quality standards and procedures in preparing and serving all food.

Requirements

Minimum 6 months of relevant culinary experience, preferably in a high-volume bar/casual dining restaurant operation.
Knowledge of cooking techniques required.
Must be able to speak with enthusiasm and be comfortable talking and interacting with guests in a pool environment.
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.
Eye/hand coordination is needed to use all kitchen equipment.
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 in an indoor/outdoor kitchen throughout the entire shift, with fluctuating temperatures
Ability to produce high volumes of work while maintaining quality per Omni standards
The ability to lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Must be able to stand or walk for an extended period or for an entire work shift in indoor/outdoor environments.
Flexible schedule to include nights, weekends, and holidays.
Required to have a Harris County Food Handlers Card
Ability to stand 8+ hours a day
Ability to multitask
Basic knife skills required
Tools needed to perform most tasks are a paring knife, a chef knife, and a vegetable peeler

Responsibilities

Must maintain regular attendance in compliance with Omni Standards as required by scheduling which will vary according to the needs of the hotel
Communicate with the supervisor/Chef to learn of daily work tasks and complete a daily prep list.
Prepare all items on the prep list following the standard procedure or as otherwise told by the supervisor.
Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
Insure station is set 15 minutes before opening
Fire all food for service and to serve on line.
Perform work assignments to meet proper quantities and quality within the necessary time frame
Able to work all stations in the kitchen.
Able to prep and plate all items on the menu.
Responsible for training of new associates.
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of the walk-in and when returning food to the walk-in.
Maintain the cleanliness of the work area at all times.
Keep the walk-in, prep area, and equipment up to the Health Department at all times.
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 EcoSure/Omni standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull, and line setup. 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.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.
Communicate to supervisor on a regular basis of any missing or needed items
Complete other tasks as assigned by management.