Banquet Cook 1 | On-Call

Omni Hotels & Resorts; San Diego (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

Omni Hotels & Resorts in San Diego seeks a skilled cook to prepare banquet meals to Omni standards. You will work across stations, apply diverse cooking methods, and maintain high quality during peak service.

Candidates should have knife skills, ability to read with recipes, work with minimal supervision, and endure long shifts including weekends and holidays. This role offers a dynamic team, competitive wages, and opportunities to grow within a luxury hotel brand.

Qualifications

• Knowledge of cooking techniques including braising, sautéing, baking, roasting, poaching, grilling, steaming and frying.
• Solid knife skills and safe handling of kitchen tools.
• Ability to read and execute basic recipes for hot or cold items.
• Basic math skills for recipes and measurements.
• Experience in high-volume hotel or catering environment; ServeSafe preferred.
• Able to work varying shifts including weekends and holidays.
• Physical ability to lift up to 40 pounds and stand long hours.

Responsibilities

• Prepare and cook food and perform related culinary functions.
• Demonstrate strong culinary skills and maintain high quality.
• Work with minimal supervision under guidance as needed.
• Maintain knowledge of cooking methods, ingredients, equipment.
• Ensure food is prepared to Omni standards and safety guidelines.

Skills

Culinary skills

Knife skills

Recipe execution

Teamwork under pressure

Tools

ServeSafe Certification

Job description

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food.

Responsibilities:

• Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
• Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
• Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
• Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Be able to move/cover from different stations following Omni standards as well as Chefs standards.
• Have the ability to perform job functions with attention to detail, speed and accuracy.
• Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.
• Be able to execute soups and sauces with minimal supervision.
• Have the ability to prioritize, organize and follow-through.
• Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
• Work with Cook 3 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
• Perform opening checklist with minimal supervision.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Maintain a positive and professional approach with coworkers and customers.
• Be able to follow recipe cards and prep lists accurately
• Ability to comprehend and follow recipes.
• Complete opening and closing procedures
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.

Qualifications:

• Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Sauté, Baking, Roasting, Poaching, Grilling, Steaming and frying).
• Must have good fundamental knife skills.
• Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination needed to use all kitchen equipment including kitchen knives.
• Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.
• Requires a working knowledge of local, state and federal sanitation standards. ServeSafe certified is preferred.
• Must be able to work a variety of shifts, including weekends, days, nights and holidays.
• Maintain a professional culinary attire, appearance, attitude, and performance.
• 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. Requires repetitive motion.