Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $22.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
wellness programs
Job Description
Omni Hotels & Resorts is a renowned hospitality leader known for delivering exceptional guest experiences through its commitment to quality, elegance, and innovation. With properties located in prime destinations across the United States and Canada, Omni Hotels & Resorts offers upscale accommodations, fine dining, and exceptional event spaces designed to meet the needs of leisure travelers, business guests, and event planners alike. The brand emphasizes luxury, comfort, and service excellence, making it a sought-after choice for travelers who desire a blend of sophistication and convenience. Opening in Fall 2025, Omni Fort Lauderdale will become a landmark hotel in South Florida,... Show More
Job Requirements
- 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
- Must be able to work a variety of shifts, including weekends and holidays
- Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience
- Basic math skills needed to understand and implement recipes and measurements
- Requires a working knowledge of sanitation standards
- Ability to handle stressful situations, while maintaining a calm and welcoming demeanor
- Good eye/hand coordination needed to use all kitchen equipment
Job Qualifications
- Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale restaurant
- Thorough knowledge of food handling and preparation techniques
- Good eye/hand coordination needed to use all kitchen equipment
- Must have prior experience to include sauteing, broiling and fry cooking
- 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
- Requires a working knowledge of sanitation standards
- Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell
- Highly motivated self starter focused on quality, organization, cleanliness and teamwork
- The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments
- Must be able to work a variety of shifts, including weekends and holidays
Job Duties
- Communicate with the Chef to learn daily work tasks and their coordination and complete daily prep list
- Be knowledgeable of plate presentations and preparations of all menu items
- 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 for service and to serve online
- 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 and Pointe standards at all times
- 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
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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