Job Overview
Compensation
Type:
Hourly
Rate:
Range $14.25 - $17.50
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development programs
Job Description
Omni Fort Lauderdale Hotel is an upcoming landmark set to open in Fall 2025, promising to transform South Florida's hospitality and event landscape. As a prominent player in the luxury hotel sector, Omni Hotels & Resorts is known for delivering exceptional guest experiences, and this new 29-story property at 1950 Eisenhower Blvd stands as a testament to that commitment. The hotel boasts 801 guest rooms and suites, multiple dining options, a vibrant rooftop bar, a sprawling pool area, spa, and fitness center, ensuring an all-encompassing luxury stay. The property is uniquely positioned, being directly connected to the Broward County Convention... Show More
Job Requirements
- Minimum 6 months relevant culinary experience
- Knowledge of food handling and preparation techniques
- Ability to use kitchen equipment effectively
- Experience in sauteing, broiling and fry cooking
- Basic math skills
- Ability to work well with others
- Ability to handle stressful situations calmly
- Knowledge of sanitation standards
- Ability to utilize culinary tools and senses
- Self motivated with focus on quality and teamwork
- Ability to work fast paced, high pressure environment
- Availability to work varied shifts including weekends and holidays
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 & 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 time
- 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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