Cook 1

Omni Hotels & Resorts; Fort Lauderdale (FL); On-site; USD 38,000 - 62,000; Full time

Job summary

Omni Hotels & Resorts in Fort Lauderdale seeks an experienced Cook for Reef 76 Kitchen & Bar. You will prepare and produce high-quality dishes meeting Omni standards, ensuring cleanliness, safety, and presentation across all kitchen stations.

You will support menu development, maintain knowledge of menu items, and deliver exceptional guest service in a fast-paced environment. Flexibility for shifts is required.

Qualifications

• Hands-on food and beverage knowledge required.
• Experience in large hotels or convention settings preferred.
• Willingness to work flexible hours including nights, weekends and holidays.
• Strong customer service and problem-solving abilities with attention to detail.
• Clear communication in English with guests and team members.
• Serve Safe certification required.

Responsibilities

• Maintain and refine service standards according to Omni Fort Lauderdale policies.
• Contribute to daily culinary operations and food production.
• Perform prep, cooking, and equipment cleaning per procedures.
• Handle side work and maintain cleanliness of areas and equipment.
• Ensure health, safety, and sanitation compliance and inspections readiness.
• Work with Chef on menu development and create relevant dishes.

Skills

F&B knowledge

Guest service

English communication

Multitasking

Safety compliance

Job description

JOBPURPOSE:

The Cook is responsible for the preparation and production of high-quality food in accordance with Omni hotel standards at Reef 76 Kitchen & Bar, a bold and vibrant dining destination that brings Sunshine State flavors together with Caribbean flair and cultural influences. This role requires a strong understanding of Food & Beverage menus and ensures all dishes are prepared with consistency while maintaining exceptional standards of quality, presentation, cleanliness, and food safety.

ESSENTIAL JOB FUNCTIONS:

• Consistent maintenance and refinement of service standards.Ensurescompliance with applicable laws and regulations.
• Contribute to theday to dayculinary operation, to include efficient and effective food production.
• Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production,kitchenand food equipment cleaning.
• Perform allsideworkas assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls,shelvingand floors surrounding assigned work area.
• Ensure compliance with health,safetyand sanitation awareness standards. Prepare daily for health department andEcosureinspections.
• Responsible for the upkeep,safetyand cleanliness in food preparation areas,refrigerationand storage areas.
• Responsibleto adhereto all proper trash procedures.
• Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevantwithhotel concepts.
• Responsible to prep and produce food for the cafeteria as assigned by management.
• Mustretainand maintain complete knowledge of all food andbeverage menuitems.
• Maintain up to date knowledge of local and international market trendsin order tocreate 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 to ensure that the correct standards arebeing maintained. Responsible for ensuringa highfood quality and presentation.
• Ensure positive guest service and respond to complaints, taking allappropriate actionsto turn dissatisfied guests into return guests.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas.Ensuresprompt delivery and quality control from point of departure to arrival.
• Responsible tomaintainall equipment to a high standard. Report any equipment issues to the Chef for maintenance.
• Responsible tomaintainall furniture,fixturesand equipment to a high standard. Minimize breakage bydemonstratingcare when handling hotel assets and equipment.
• Executes all necessary instructions on BEOs/REOs for events and inspects all food stations prior to event start. Handles all special requests andpop upsas needed.
• Responsible to attenddailystand upmeeting to gather relevant information prior to service.
• Assistin developing specific goals and plans to prioritize, organize andaccomplishset goals.
• Encourages and builds mutual trust,respectand cooperation among associates. Treats co-workers fairly and equitably.
• Maintain a professional,neatand organized appearance according to OmniFort Lauderdale standards
• Respond swiftly and effectively in any emergency or safetysituations.Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required departmenttrainingsand meetings.
• Perform any other duties required by leadership.

QUALIFICATIONS:

• Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business.
• A minimum of relevant cooking experience in a large convention hotel is strongly preferred.
• Must be willing to work flexible hours as needed during busy times and high-profile events, including nights,weekendsand holidays.
• Highly developed customer serviceskills;possessinga friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Proven ability to engage guests at all levels. Must be passionate about providingwarm,engagingand personalized service.
• Candidatemust be able to work in a fast-paced environment and be able to handle multiple priorities.
• Mustpossessthe ability to handle stressful and busy hotel operations. Ability tomaintaina positive and professional demeanor and composure at all times.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Must meet standards of appearance andmaintaina high levelof personal hygiene at alltime.
• Clear,concisewrittenand verbal communication skills.Candidatemust be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers.
• Computer literacy toinclude:Payroll systems and Kitchen Equipment and Printing systems
• Serve Safe certified
• The ability to work in a fast pacedhigh pressure work environment while executing delegated tasks and assignments.
• Must be able to work a variety of shifts, including weekends and holidays.

CORE COMPETENCIES:

• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure

ENVIRONMENT&POSITION ANALYSIS:

• Move, bend, lift, carry, and place objects weighing up to50pounds withoutassistance.
• Must be able to push and pull carts and items weighing up to 100 lbs.
• Stand or walk for extended periods of time or for an entire work shift, with frequent bending,twistingand going up and down stairs.
• Position requires repetitive motion and consistent use of arms and hands.
• Exposure to hazardous cleaning chemicals
• Interior of hotel,inrestaurant and kitchen areas with exposure to steam, humidity and extreme temperature.
• Most be able to perform all duties in outdoor settings

TOOLS& EQUIPMENT:

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