What are the responsibilities and job description for the Banquet Cook position at Omni Hotels & Resorts?
Overview:
The Line Cook ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.
Responsibilities:
· Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
· Good knowledge of culinary fundamentals and techniques.
· Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
· Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
· A proper understanding of how to use all culinary equipment properly and safely.
· The ability to do plate presentations that meet our specifications.
· Ability to communicate with other team members.
· Maintain a positive and professional attitude in stressful situations.
· Attend required monthly department meetings and company trainings.
· Complete other duties as assigned by management.
· Ability to work a restaurant Line.
· Basic knowledge of knife skills and the different vegetable cuts
Qualifications:
· Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
· Must be able to work efficiently without needing immediate supervision from management and work well with others.
· Excellent written and verbal communication skills as well as organizational skills.
· Must have basic mathematical skills and an understanding of weights and measures.
· Able to follow recipes.
· Must have unexpired Food Handlers – or obtain upon hire.
· The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
· Culinary degree and/or formal training is strongly preferred.
· Must be able to lift, push, pull and carry moderate weight.
· Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
· Must be able to utilize culinary tools (knives, commercial equipment, etc.)