Cook

Omni Bedford Springs Resort & Spa; Bedford (Bedford County); On-site; USD 20,664 - 30,307; Full time

Job summary

Omni Bedford Springs Resort & Spa seeks a skilled Banquet Cook to support the hotel’s banquet culinary operation. You will prepare and produce high-quality food, coordinate with the Executive/Sous Chef on menu development, and ensure impeccable presentation for all banquet events.

In a fast-paced, high-profile setting, you will maintain sanitation, safety, and service standards while delivering warm, guest-focused service.

Qualifications

• Must be at least 18 years old.
• Must be able to read recipes and execute meal service.
• Three to five years of relevant cooking experience in a large convention hotel.
• Must have unexpired Serve Safe certification at time of hire.
• Flexible hours including mornings, nights, weekends, and holidays.
• Ability to stand and walk for extended periods; strong personal hygiene.

Responsibilities

• Maintain consistent service standards for all banquet functions.
• Ensure compliance with health, safety and sanitation standards and inspections.
• Prepare and produce food for banquet events with high quality and presentation.
• Perform food prep, plate up, and kitchen cleaning per hotel procedures.
• Assist in menu development with Executive or Sous Chef and deliver current, creative dishes.
• Maintain knowledge of all food and beverage menu items and trends to maximize sales opportunities.
• Forecast food quantities to control waste and maximize profitability.
• Communicate clearly with guests and colleagues to provide warm, personalized service.
• Attend daily briefings and participate in department trainings and meetings.

Skills

Banquet kitchen operations

Food preparation

Food safety / sanitation

Customer service

English communication

Knife handling

Time management

Fast-paced environment

Tools

Payroll / scheduling systems

Kitchen equipment

Job description

Overview

Responsible for all prep and production for the banquet culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

Responsibilities

• Consistent maintenance and refinement of service standards.
• Ensures compliance with applicable laws and regulations.
• Contribute to the day-to-day culinary operation for all banquet functions, to include efficient and effective food production.
• Perform all necessary tasks of a banquet cook according to hotel operating procedures including food prep, food production, plate up, kitchen and food equipment cleaning.
• Perform all side work as assigned by management including food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
• Responsible to adhere to all proper trash procedures.
• Work with Executive or Sous Chef to plan and implement menu development. Produce current and creative dishes that are relevant with hotel concepts.
• Must retain and maintain complete knowledge of all food and beverage menu items.
• Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Responsible for ensuring that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation.
• Responsible for working carving stations for event buffets when scheduled and necessary.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all banquet areas. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible to maintain all equipment to a high standard. Report any equipment issues to the Banquet Chef for maintenance.
• Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.
• Executes all necessary instructions on BEOS for events and inspects all banquet food stations prior to event start. Handles all special requests and pop ups as needed.
• Responsible to attend daily stand-up meeting to gather relevant information prior to each event.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Encourages and builds mutual trust, respect and cooperation among associates. Treats co-workers fairly and equitably.
• Maintain a professional, neat and organized appearance according to Omni standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by leadership.

Qualifications

1. Must be at least 18 years old.
2. Candidate must be able to read recipes and execute meal service.
3. Candidate must have hands‑on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
4. Candidate must have three to five years of relevant cooking experience in a large convention hotel.
5. Must have proper knife handling skills.
6. Must be willing to work flexible hours as needed during busy times and high‑profile events, including morning, nights, weekend and holidays.
7. Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem‑solving abilities, with a keen eye for detail.
8. Proven ability to engage guests at all levels. Must be passionate about providing warm, engaging and personalized service.
9. Candidate must be able to work in a fast‑paced environment and be able to handle multiple priorities.
10. Must possess the ability to handle stressful and busy hotel operations. Ability to always maintain a positive and professional demeanor and composure.
11. Must have the ability to report to work on time and when scheduled.
12. Must have the ability to stand and/or walk for extended periods of time.
13. Must meet standards of appearance and maintain a high level of personal hygiene at all time.
14. Clear, concise written and verbal communication skills. The candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co‑workers.
15. Computer literacy to include Payroll / scheduling / time off request systems and Kitchen Equipment.
16. Must be able to provide unexpired Serve Safe certification at time of hire.
17. Temporary assignment until associate returns from FML.