F&B Banquets & Catering - Banquet Cook 1

No Job Description for a position can possibly include all duties which may be requested by guest or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.   DEPARTMENT:                     Food & Beverage | Culinary JOB TITLE:                             Banquet Cook REPORTS TO:                        Banquet Sous Chef, Banquet Chef   JOB PURPOSE:                      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.          ESSENTIAL JOB FUNCTIONS: 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 Culinary leadership.   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 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. ENVIRONMENT & POSITION ANALYSIS: 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.   TOOLS & EQUIPMENT: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders