Banquet and Pastry Cook

Join our culinary team as a Banquet and Pastry Cook. This position will ensure all prep items are prepared and stored to specifications. They will also ensure timely production of quality food for banquet functions and provide high quality standards and procedures in preparing/serving all banquet food.
Omni Benefits Include

Free Downtown Parking in our Underground Garage
Associate Cafeteria with Daily Complementary Hot Meals
Medical, Dental, Vision, Employee Assistance Program, Telemedicine, and Short Term & Long-Term Disability.
401(K) Match, Pre-Tax Health Savings Account, and Flexible Spending Amount
Exclusive Omni Associate Travel Discounts on Hotel Rooms, Food & Beverage and more!
Unique Perks include Tuition Reimbursement, Adoption Services Aid, Pet Insurance, Legal Services, Paid Time Off and Friends & Family Discounts
Development Opportunities including Discounted E-Cornell Courses, Leadership Development Programs, Diversity & Inclusion Programs, Omni Support Center Internal Reward Program, and Work/Life Balance

This position will:

Efficiently prepare and execute banquet, catering, and hotel food production with limited supervision while meeting company standards and specifications
Prepare a variety of buffet and plated menu items, including proteins, sides, sauces, baked items, and other culinary offerings as assigned
Support banquet and catering events by ensuring food is prepared according to production timelines and event requirements
Follow standardized recipes, portion controls, cooking methods, and presentation specifications
Ensure all food items meet quality, freshness, consistency, and food safety standards
Maintain safe food handling and kitchen sanitation practices in accordance with health department guidelines
Properly and safely operate all culinary equipment and maintain a strong understanding of culinary fundamentals and techniques
Learn and execute all menu items produced by the assigned station
Ensure stations are fully set and food is prepared prior to service to support smooth operations
Perform cooking techniques including grilling, roasting, baking, and preparation of fish, steaks, chicken, shellfish, and other menu items
Work efficiently to meet production schedules, proper quantities, and service timelines in a fast-paced environment
Maintain proper inventory levels, assist with ordering, and minimize waste
Maintain cleanliness and organization of kitchen areas, storage spaces, and equipment
Communicate effectively and collaborate with culinary team members to ensure smooth kitchen operations
Maintain a positive and professional attitude in high-volume or stressful situations
Attend required department meetings, trainings, and complete additional duties as assigned by management

Qualified candidates may possess:

Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
ServSafe or equivalent food handlers certification required.
Excellent written and verbal communication skills as well as organizational skills. 
Advanced knife skills required.
Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
Must be familiar with batch and quantity cooking
Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Culinary degree and/or formal training is strongly preferred.
Flexible Scheduling to include nights, weekends, and holidays.
Physical Requirements:
Must be able to lift, push, pull and carry moderate weight, up to 50 pounds.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Working Environment:
Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
Exposure to hazardous cleaning chemicals.