Banquet Cook II | Full-Time

Omni Hotels & Resorts; San Antonio (TX); On-site; USD 32,000 - 52,000; Full time

Job summary

Omni Hotels & Resorts in San Antonio, TX seeks a Banquet Cook to prepare and present high-quality banquet dishes for events. You will follow standardized recipes, coordinate with service staff, and maintain sanitation and food safety standards throughout all kitchen operations.

The role requires efficiency in a fast-paced, high-volume setting, ability to multi-task, and willingness to work weekends and holidays. A culinary background and familiarity with banquet service are preferred.

Qualifications

• Experience in high-volume upscale hotel banquet operation.
• Batch and quantity cooking knowledge.
• Strong understanding of food handling and preparation techniques.
• Basic math skills to understand recipes and measurements.
• Ability to work cohesively with coworkers across departments.
• Ability to work in stressful environments with a calm, welcoming demeanor.
• Ability to multi-task in a fast-paced setting.

Responsibilities

• Prepare and maintain high-quality banquet dishes for events.
• Set up stations 15 minutes before service.
• Inspect all food products for quality during production.
• Follow standardized recipes and specifications for consistency.
• Produce buffet and plated items as required for events.
• Maintain storage procedures and sanitation standards.
• Cook items including fish, steaks, chicken and shellfish.
• Work weekends and holidays as scheduled.

Skills

Culinary experience

Batch & quantity cooking

Food handling

Math skills

Team player

Stress management

Multi-tasking

Education

Culinary degree or formal training

Tools

Knives

Commercial 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.