Overnight Pastry Cook 1 | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 38,000 - 54,000; Full time

Job summary

Omni Hotels & Resorts in Florida seeks qualified cooks for banquet food preparation. Depending on experience, candidates will be placed in Cook 1 (advanced), Cook 2 (intermediate) or Cook 3 (entry level) tracks to uphold high-quality standards in banquet service.

Responsibilities include preparing items per BEOs, inspecting quality, portion control, and maintaining kitchen cleanliness while meeting sanitation standards. Flexibility for weekends/holidays is needed.

Qualifications

• Minimum 6 months (entry) to 3 years (advanced) 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 understand and implement recipes and measurements.
• Good eye/hand coordination to use kitchen equipment.
• Ability to work in a fast-paced high-pressure environment while maintaining Omni standards.
• Ability to handle stressful situations with calm, welcoming demeanor.
• Ability to work cohesively with coworkers within and outside your department.
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining Omni standards.
• Working knowledge of sanitation standards.
• Excellent written and verbal communication skills.
• Must utilize culinary tools and tasting.
• Ability to work various shifts, including weekends/holidays.
• Move, bend, lift up to 40 pounds.
• Stand or walk for extended periods.
• Repetitive motion of arms and hands.

Responsibilities

• Prepare all items on BEOs or cover sheets according to standard procedure or supervisor instructions.
• Prepare all items on prep list following standard procedure or supervisor instructions.
• 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 with 30-minute SOP.
• Maintain cooking times and temperatures.
• Follow storage procedures for walk-in items and returns to walk-in.
• Maintain cleanliness of the work area.
• Keep walk-in, prep area and equipment up to Health Department standards at all times.
• Prepare food of consistent quality following recipe cards and production/portion standards.
• Date and rotate perishables; ensure proper temperatures.
• Check pars for shift use; note shortages/out-of-stock items.
• Return unused food to designated storage areas with date/covering.
• Cooperate with other cooks to prepare events or special meal requirements.
• Perform other job-related duties as assigned by Culinary leadership.

Skills

Batch and quantity cooking

Food handling techniques

Math skills for recipes

Eye-hand coordination

Ability to work under pressure

Calm and welcoming demeanor

Team collaboration

Prioritization and organization

Sanitation knowledge

Communication skills

Culinary tools usage

Shift flexibility (weekends/holidays)

Stamina and lifting up to 40 lbs

Tools

Culinary tools usage

Job description

Overview:

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.

Responsibilities:

• 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.
• Checkportion control, weights and counts prior to function.
• Fire all food in accordanceto30-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 alltime.
• 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.
• Checkparsfor shift use, determine necessary preparation, freezer pull, and line set up. Note anyout of stockitems or possible shortages.
• Return all food items not used onnextshift todesignatedstorage areas, being sure to cover/date all perishables.
• Cooperate with other cooks to prepare events or special requirementsonmeals.
• Perform any other job-related duties as assigned byCulinaryleadership.

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 coordinationneededto 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 maintainingquality perOmni 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.
• 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.