Banquet Cook

Overview

An amazing opportunity to be a pivotal part of a spectacular Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue.

The Cook 3 will prepare and cook food and performs other related culinary functions. They should possess culinary training and have an “entry level proficiency” in Culinary functions. Cook 3’s shall be able to accomplish most of their tasks with supervision and guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures.

Cook 3’s shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with supervision.

• Work pantry station by preparing salads for guests
• Control quality and consistency of all food served
• Ensure station is set for service 15 minutes prior to service
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis
• Assist in controlling food cost
• Required to learn all menu items produced by assigned station
• Maintain kitchen sanitation in accordance with health department guidelines
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Refrigeration and serving of cold food.
• Maintain safe food handling procedures at all times

• Basic prep cook experience strongly preferred
• Minimal restaurant/hotel experience strongly preferred
• Basic knife skills and food identification strongly preferred
• Knowledge of basic food safety (temperature danger zones, sanitation, etc.)
• Must be able to stand for 8+ hours per day or entire shift
• Flexible scheduling to include nights, weekends, and holidays
• Must have an unexpired Food Handlers’ certification
• Must live within 50 miles of hotel