Banquet Cook II | Full Time

Overview This position is responsible to provide and maintain high quality standards and procedures in preparing and serving all banquet food. Responsabilities: Maintain high food quality at all times. Maintain kitchen sanitation in accordance with health department guidelines Insure station is set for service 15 minutes prior to service. Inspect all food products for quality when doing production Required to learn all menu items produced by assigned station. Check portion control, weights and counts prior to function. Fire all food in accordance to 30 minute SOP Maintain/check cooking times and temperatures. Perform work assignments to meet proper quantities within a necessary time frame. Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor. Prepare all items according to standardized recipes or specifications to ensure consistency  Prepare a mixture of buffet and plated style items Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Keep walk-in, prep area and equipment up to Health Department standards at all time. Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish. Maintain safe food handling procedures at all times Maintain cleanliness of work area at all times. Supports procedures for food & beverage portion and waste controls. Follows proper handling and right temperature of all food products. Understands and maintains all standard recipes.   Qualifications: Relevant culinary experience, preferably in high volume upscale hotel banquet operation, preferred. 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. Ability to work cohesively with co-workers both within and outside of your department Ability to handle stressful situations, while maintaining a calm and welcoming demeanor. Ability to multi-task and work in fast paced environment Ability to prioritize, organize and follow up Ability to produce high volumes of work while maintaining quality per Omni standards Culinary degree and/or formal training preferred Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Able to maintain a 4- diamond level of service. Requires a working knowledge of sanitation standards. Strong customer service skills. Ability and willingness to work a varied schedule which includes working on weekends and holidays.   Physical Job Requirements (for essential functions only): Good eye/hand coordination needed to use all kitchen equipment. Strong visual attention to detail. Strong attention to detail, sense of urgency. Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc. Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Ability to stand, bend and do repetitive movements for up to 8 hours at a time. Sit or walk for an extended period or for an entire work shift.   Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.