Banquet Cook 1

Omni Hotels; Atlanta (GA); Hybrid; USD 22,000 - 33,000; Full time

Benefits offered by this job

Health insurance

Job summary

Omni Hotels in Atlanta seeks a Banquet Cook 1 to join our culinary team, preparing banquet items to high quality standards. You will follow BEOs and prep lists, ensuring portion control and consistency while maintaining cleanliness and safety in a fast-paced service environment.

The role requires experience with batch cooking, strong sanitation knowledge, and the ability to work weekends/holidays. You will support events with professionalism and teamwork across the kitchen.

Qualifications

• Minimum 6 months to 3 years culinary experience, preferably in high-volume upscale hotel banquet operation.
• Familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills for recipes and measurements.
• Good eye/hand coordination with kitchen equipment.
• Ability to work in a fast-paced, high-pressure environment maintaining Omni standards.
• Able to handle stress with a calm, welcoming demeanor.
• Able to work weekends and holidays.
• Move, bend, lift up to 40 pounds; stand for long periods.

Responsibilities

• Prepare all items on BEOs or cover sheets per standard procedures set by supervisor.
• Prepare items on prep list following standard procedures.
• Maintain high quality by inspecting all food products during prep and service.
• Check portion control, weights, and counts prior to function.
• Fire all food per 30-minute SOP and maintain cooking times/temperatures.
• Follow storage procedures for walk-ins and return of food.
• Maintain cleanliness of work area and equipment to Health Department standards.
• Prepare consistent quality food following recipe cards and production standards.
• Date and rotate perishables; check pars for shift use and shortages.
• Return unused food to designated storage; assist with events and special meals.

Skills

Batch cooking

High-volume operations

Sanitation standards

Quality control

Time management

Teamwork

Ability to lift 40 lbs

Adept under pressure

Attention to detail

Good communication

Tools

Knives

Commercial kitchen equipment

Food prep tools

Job description

Banquet Cook 1

Overview

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Responsibilities

• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.


• 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 in accordance to 30-minute SOP


• 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 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.

Qualifications

• Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation.


• Must be familiar with batch and quantity cooking.


• Thorough knowledge of food handling and preparation techniques.


• Basic math skills needed to understand and implement recipes and measurements.


• Good eye/hand coordination needed to use all kitchen equipment.


• The ability to work in a fast‑paced high‑pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards.


• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.


• Ability to work cohesively with co‑workers both within and outside of your department.


• Ability to prioritize, organize and follow up.


• Ability to produce high volumes of work while maintaining quality per Omni standards.


• Requires a working knowledge of sanitation standards.


• Excellent written and verbal communication skills as well as organizational skills.


• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.


• 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