Banquet Cook 1

Omni Viking Lakes Hotel is seeking a Banquet Cook 1. This team member will be responsible for the efficient and effective running of the banquet kitchen, ensuring operating costs are minimized.  The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.  To advise the Food and Beverage Director on all matters relating to the kitchen area within Banquets.  In conjunction with the Stewarding Department, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.    Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor   If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!  Salary for this position starts at (based on experience): $23.00/hour. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.  Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.    Essential Job Functions:      Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.    To maintain control of the standards for purchasing and receiving items.  Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.  To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.  To oversee the creation of recipes and production methods.  To work in conjunction with the banquet chef to compile new banquet menus when required.  Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.  Responsible for control of equipment and scheduling maintenance.  To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.  Maintain an up-to-date knowledge of competitor’s food production/offering.  Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.  To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.  To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.  To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.  Be aware of state legislation in employment and industrial relations.  To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.  To perform all duties applicable to a department manager within the hotel.  To actively participate in the critical path task sheet for the food and beverage department.  To conduct/attend all required department meetings.  Personally involved in VIP Power Sites  Kitchen Uniform Ordering  Monitoring of & Overseeing Student Training Programs  Attending Recruiting Trips to Culinary Schools & Community Colleges  Attending Pre-Con Meetings  Interacting with Meeting Planners and assisting in Menu Planning  Qualifications:  Customer Service, prior admin experience preferred.  Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills  Clear, positive, energetic communication skills.  Able to deliver and communicate to diverse crowd of associates.  Must have a minimum of 5 years Chef or Executive Sous Chef level experience.  Serve Safe Certified Food Manager  Secondary Culinary education is preferred but not mandatory.  Excellent communication and literature skills. (Bilingual preferred)    Physical Requirements:  Sitting down, typing and writing for long periods of time.  Standing, walking, bending, reaching and lifting up to 50 pounds.     Working Environment:   Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures  Exposure to food and beverage hazardous cleaning chemicals  Exposure to food items and beverages    Tools & Equipment:  Computer and printer, telephone with multi-lines, photo-copy machine, and facsimile machine.