Job Overview
Compensation
Type:
Hourly
Rate:
Range $17.25 - $21.50
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
fitness center access
Job Description
Omni Fort Lauderdale Hotel is an upcoming luxury establishment set to open in Fall 2025, poised to become a new landmark in South Florida's hospitality and event scene. Situated at 1950 Eisenhower Boulevard, this 29-story hotel boasts a strategic location with direct connectivity to the Broward County Convention Center. This proximity, coupled with adjacency to the Port Everglades cruise terminal and a short distance from Fort Lauderdale Airport, positions Omni Fort Lauderdale as a premier destination for both leisure and business travelers. The hotel will feature 801 exquisitely designed guest rooms and suites, multiple dining options including a rooftop bar... 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
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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please contact the employer.