Banquet Cook 3

Omni Hotels & Resorts; Nashville (TN); On-site; USD 32,000 - 42,000; Full time

Job summary

Omni Nashville Hotel is seeking a Banquet Cook to deliver high-quality banquet food and uphold Omni standards. Roles include Cook 1 (advanced), Cook 2 (intermediate), or Cook 3 (entry level) based on experience.

Responsibilities include preparing items on BEOs, maintaining quality, managing portion control, and ensuring cleanliness and safety in a fast-paced banquet setting. Flexibility for shifts, including weekends and holidays, is required.

Qualifications

• 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 to follow recipes and measurements.
• Ability to work in a fast-paced high-pressure environment while maintaining Omni standards.
• Working knowledge of sanitation standards.
• Excellent written and verbal communication skills.
• Ability to work with co-workers across departments.

Responsibilities

• Prepare all items on BEOs or cover sheets according to standard procedure.
• Prepare all items on prep lists following standard procedure.
• Maintain high quality by inspecting foods for quality on prep lists and service line.
• Check portion control, weights and counts before function.
• Cook according to 30-minute SOP.
• Maintain cooking times and temperatures.
• Follow storage procedures for walk-ins and perishables.
• Keep work areas clean and up to Health Department standards.
• Prepare food of consistent quality following recipes and production standards.
• Date and rotate perishables, monitor stock levels.
• Coordinate with other cooks for events or special requirements.
• Perform other duties as assigned by Culinary leadership.

Skills

Culinary experience

Batch & quantity cooking

Food handling techniques

Math skills for recipes

High-volume banquet operations

Sanitation standards

Communication skills

Teamwork

Education

Culinary training or certification

Tools

Knives & kitchen equipment

Slicer

Commercial equipment

Job description

Omni Nashville Hotel was specially created to be an authentic expression of Nashville's vibrant music culture. Across from the Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city's distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.

The Omni Nashville Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match.

Job Description

Department: Food & Beverage | Culinary

Job Title: Banquet Cook

Reports To: Banquet Sous Chef, Banquet Chef

Job Purpose

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.

Essential Job Functions

• 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.

Required Certifications: Must possess or obtain a valid Food Handler Certification and Tennessee ABC Server Permit from approved providers upon hire.

Approved Certification Providers

• ServSafe Food Handler Certification - ServSafe https://www.servsafe.com/
• Tennessee ABC Server Permit - Tennessee Alcoholic Beverage Commission https://www.tn.gov/abc.html
• National Registry of Food Safety Professionals (NRFSP) - Food Handler Certification https://www.nrfsp.com/
• 360Training / Learn2Serve - Food Handler & Tennessee Alcohol Server Training https://www.360training.com/learn2serve

Environment & Position Analysis

• 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.

Tools & Equipment

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.