Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $13.00 - $18.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Paid holidays
Career development opportunities
Job Description
Omni Fort Lauderdale Hotel, set to open in Fall 2025, is poised to become a premier destination in South Florida. This new luxury hotel will feature 801 guest rooms and suites spread across 29 stories and will boast over 120,000 square feet of versatile event space. Its prime location at 1950 Eisenhower Blvd connects directly to the Broward County Convention Center, making it an ideal venue for business travelers and event planners alike. Guests will enjoy stunning views of the Atlantic Ocean, complemented by the hotel’s sophisticated amenities such as multiple restaurants, a vibrant rooftop bar, a sprawling pool, a... 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 sautéing, broiling and fry cooking
- Basic math skills needed to understand and implement recipes and measurements
- Ability to work cohesively with coworkers 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 and 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 setup
- 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 and 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
You may be also interested in: