Cook III - J1 Intern/Trainee

Job Description

Provide high quality standards and procedures in preparing/serving all banquet food at an entry level.  

Responsibilities

• Maintain kitchen sanitation in accordance with health department guidelines
• Insure station is set for service 15 minutes prior to service.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Prepare a mixture of buffet and plated style items
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Maintain safe food handling procedures at all times

Qualifications

• Advanced Knife skills required.
• Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation. 
• Must be familiar with all cooking techniques.
• Must be familiar with batch and quantity cooking.
• Must have the ability to multi-task.
• The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds.
• Flexible scheduling to include nights, weekends, and holidays.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com