Banquet Cook 1 | Full-Time

Omni Hotels & Resorts; Florida; On-site; USD 40,000 - 60,000; Full time

Job summary

Omni Hotels & Resorts seeks an experienced banquet cook to uphold high quality standards in a fast-paced hotel banquet kitchen. You will prepare and plate banquet items, manage station setup, and ensure strict sanitation while following standardized recipes. The role requires teamwork, reliability, and weekend/holiday availability.

The position emphasizes batch cooking, precise portion control, and maintaining Omni's 4-diamond service level across plated and buffet offerings.

Qualifications

• Culinary experience in high-volume upscale hotel banquet operations.
• Familiar with batch and quantity cooking.
• Solid knowledge of food handling and preparation techniques.
• Basic math skills for following recipes and measurements.
• Ability to work cohesively with teammates
• Ability to handle stressful situations while staying calm and welcoming.
• Able to multi-task in a fast-paced environment.
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining Omni standards.
• Culinary degree or formal training preferred.
• Must use culinary tools safely and taste/smell foods.
• Commitment to maintaining a 4-diamond level of service.
• Working knowledge of sanitation standards.

Responsibilities

• Prepare and serve banquet foods while maintaining high quality and sanitation.
• Set up stations for service 15 minutes prior to service.
• Inspect food products for quality during production.
• Learn all menu items produced by assigned station.
• Follow standardized recipes and portion controls.
• Prepare items for BEOs or cover sheets per standard procedures.
• Create both buffet and plated menu items.
• Maintain storage procedures for walk-in and prep areas.
• Ensure cleanliness and safety of kitchen and equipment.
• Support waste controls for food and beverage portions.

Skills

Culinary experience

Batch cooking

Math skills

Teamwork

Calm under pressure

Multi-tasking

Time management

Quality focus

Customer service

Education

Culinary degree or formal training preferred

Tools

Knives

Commercial kitchen equipment

Job description

Purpose:

This position is responsible to provide and maintain high quality standards and procedures in preparing and serving all banquet food.

Essential Functions:

• Maintain high food quality at all times.
• Maintain kitchen sanitation in accordance with health department guidelines
• Insure station is set for service 15 minutes prior to service.
• Inspect all food products for quality when doing production
• Required to learn all menu items produced by assigned station.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30 minute SOP
• Maintain/check cooking times and temperatures.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.
• Prepare all items according to standardized recipes or specifications to ensure consistency
• Prepare a mixture of buffet and plated style items
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Maintain safe food handling procedures at all times
• Maintain cleanliness of work area at all times.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Understands and maintains all standard recipes.

Qualifications:

• Relevant culinary experience, preferably in high volume upscale hotel banquet operation, preferred.
• 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.
• 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.
• Ability to multi-task and work in fast paced environment
• Ability to prioritize, organize and follow up
• Ability to produce high volumes of work while maintaining quality per Omni standards

• Culinary degree and/or formal training preferred

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

• Able to maintain a 4- diamond level of service.

• Requires a working knowledge of sanitation standards.

• Strong customer service skills.

  Ability and willingness to work a varied schedule which includes working on weekends and holidays.

  Physical Job Requirements (for essential functions only):

  • Good eye/hand coordination needed to use all kitchen equipment. Strong visual attention to detail.
  • Strong attention to detail, sense of urgency.
  • Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc.
  • Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
  • Ability to stand, bend and do repetitive movements for up to 8 hours at a time.
  • Sit or walk for an extended period or for an entire work shift.
  • Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
  • Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.