Banquet Cook II: High-Volume Event Kitchen

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

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.