Cook II | Banquets

Overview

Omni PGA Frisco is look for a Banquets Cook 2 to join our team. Omni Frisco PGA Resort will provide north Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment.

Location:

US-TX-Frisco

Requisition :

Category:
Culinary • # of Openings: 3

THE MODERN HOME OF AMERICAN GOLF — The Modern Home of Golf at our Frisco resort & spa. Discover The Modern Home of Golf at Omni PGA Frisco Resort & Spa. At the heart of modern golf culture, Omni PGA Frisco Resort delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses.

Tee off on two 18-hole championship courses at Fields Ranch. Practice on a 2-acre putting course, and enjoy a 10-hole short course and an on-site entertainment district. Enjoy four on-site pools, Mokara Spa, and 13 dining destinations. Whether you’re planning a golf trip or a family vacation, you’ll remember your stay at Omni PGA Frisco Resort & Spa.

Omni PGA Frisco is looking for a Banquets Cook 2 to join our team. Omni Frisco PGA Resort will provide north Texas with 127,000 square feet of event space, 13 new food and beverage outlets, a spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide options for our guests and local community for dining, events, and entertainment.

The Banquet Cook 2 will ensure food is prepared according to menu specifications in a timely and safe manner. Work and communicate effectively with all other kitchen personnel. Work with leaders to create the best food and culinary experience for our guests. Memorable food well prepared, great flavors.

• Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.
• Demonstrate strong culinary skills and have intermediate level proficiency in culinary functions.
• Be able to accomplish most tasks with minimal supervision and some guidance, depending on complexity and skill level required.
• Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
• Have the ability to correctly utilize and prepare food with products and ingredients used in the kitchen.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Be able to move/cover from different stations following Omni standards as well as Chef standards.
• Have the ability to perform job functions with attention to detail, speed and accuracy.
• Be able to work any station as needed with appropriate supervision.
• Be able to execute soups and sauces with minimal supervision.
• Have the ability to prioritize, organize and follow-through.
• Have the ability to work well under pressure of meeting production schedules and guest orders.
• Maintain knowledge of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and able to maintain, correct and follow Eco Sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
• Perform opening checklist with minimal supervision.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Maintain a positive and professional approach with coworkers and customers.
• Follow recipe cards and prep lists accurately; comprehend and follow recipes.
• Complete opening and closing procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools safely and as intended.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Communicate any assistance needed during busy periods to Sous Chefs and Cook 1 to ensure optimum service to guests.

• Good knowledge of food handling, preparation and cooking techniques including braising, saute, baking, roasting, poaching, grilling, steaming and frying.
• Good fundamental knife skills.
• Ability to read and execute most basic recipes for preparation/cooking of hot or cold items.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination to use kitchen equipment including knives.
• Prior experience in a similar high-volume environment (hotel, resort, or catering); preferably 1 year of relevant experience.
• Working knowledge of local, state and federal sanitation standards. Serve Safe certification is preferred.
• Ability to work a variety of shifts, including weekends, days, nights and holidays.
• Maintain professional culinary attire, appearance and performance.
• Physical ability to move, lift up to 40 pounds; stand or walk for extended periods; repetitive motion.

Omni Hotels & Resorts is an equal…