Rounds Cook

Overview: 

Provide high quality standards and procedures in preparing/serving all banquet food.  

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. 

• Check portion control, weights and counts prior to function. 

• Fire all food in accordance to 30-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 all time. 

• 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. 

• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages. 

• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 

• Cooperate with other cooks to prepare events or special requirements on meals. 

• Perform any other job-related duties as assigned by leadership. 

Qualifications: 

• Minimum 3 years 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 coordination needed to 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 maintaining quality per Omni 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. 

• Must provide food handlers / serve safe certification upon hire