Fair Ketch | Cook

Davie, FL, USA|Onsite

Job Overview

Compensation

Type:

Hourly

Rate:

Range $13.00 - $18.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

wellness programs

Job Description

Omni Fort Lauderdale Hotel is an upcoming luxury hotel that is set to open in Fall 2025 in Fort Lauderdale, Florida. This prestigious 29-story hotel will be located at 1850 Eisenhower Boulevard and offers direct connectivity to the Broward County Convention Center, making it a prime location for both business and leisure travelers. The hotel is positioned to become an iconic landmark offering exceptional views of the Atlantic Ocean alongside unrivalled convenience. It features an impressive 801 guest rooms and suites designed to meet the needs of every traveler, from solo visitors to families and business delegations. The property will... Show More

Job Requirements

Minimum 6 months to 3 years relevant culinary experience
Knowledge of food handling and preparation techniques
Experience with sauteing, broiling and fry cooking
Basic math skills
Ability to work well in team environments
Ability to remain calm under pressure
Working knowledge of sanitation standards
Ability to use culinary tools and equipment
Flexibility 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

We didn't receive the exact location for this job posting,

please contact the employer.

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