Cook 3 |Ryder Cup Grille
Cook 3 |Ryder Cup Grille
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1 Vacancy
Job Description
Location
THE MODERN HOME OF AMERICAN GOLF
Discover The Modern Home of Golf at our Frisco resort & spa.
At the heart of modern golf culture Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfullyappointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18hole championship courses at Fields Ranch designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2acre putting course continue after dark at The Swing a lighted 10hole par3 short course and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco TX with four onsite pools including an adultsonly rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether youre planning your next golf trip or a onceinalifetime family vacation youll always remember your stay at Omni PGA Frisco Resort & Spa.
Job Description
We are looking for a skilled Cook 3 Ryder Cup Grille (Full Time) to join our team. Omni Frisco PGA Resort will provide north Texas with 127000 square feet of event space 13 new food and beverage outlets an extravagant spa and a full entertainment district. Featuring two championship 18hole golf courses along with a third short course we will provide incredible options for our guests and local community for dining events and entertainment.
The Ryder Cup Grille Cook 3 will ensure food is prepared according to menu specifications in a timely and save manor. Work and communicate effectively with all other kitchen personnel. Work with leaders to create the best food and culinary experience for our guests. Memorable food well prepared great flavors.
Responsibilities
- Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.
- Demonstratae strong culinary skills and have intermediate level proficiency in Culinary functions.
- Be able to accomplish most of their tasks with minimal supervision and some guidance depending on complexity and skill level required.
- Have a solid understanding of various cooking methods ingredients equipment and procedures.
- Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.
- Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
- Be able to move/cover from different stations following Omni standards as well as Chefs standards.
- Have the ability to perform job functions with attention to detail speed and accuracy.
- Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.
- Be able to execute soups and sauces with minimal supervision.
- Have the ability to prioritize organize and followthrough.
- Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.
- Maintain good understanding of various cooking methods ingredients equipment and procedures.
- Be knowledgeable and able to maintain correct and follow Eco sure and health department standards.
- Work with Cooks and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
- Perform opening checklist with minimal supervision.
- Set up workstation with required mise en place tools equipment and supplies according to standards.
- Maintain a positive and professional approach with coworkers and customers.
- Be able to follow recipe cards and prep lists accurately
- Ability to comprehend and follow recipes.
- Complete opening and closing procedures
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended properly and safely.
- Ensure that food comes out simultaneously in high quality and in a timely fashion.
- Communicate any assistance needed during busy periods or need times to the Sous Chef(s) and Cook 1s to ensure optimum service to guests.
Qualifications
- Must have good knowledge of food handling preparation techniques and cooking techniques including but not limited to (Braising Saut Baking Roasting Poaching Grilling Steaming and frying).
- Must have good fundamental knife skills.
- Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items.
- Basic math skills needed to understand and implement recipes and measurements.
- Good eye/hand coordination needed to use all kitchen equipment including kitchen knives.
- Must have some prior experience in a similar work environment. High volume hotel upscale hotel or resort high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.
- Requires a working knowledge of local state and federal sanitation standards. ServeSafe certified is preferred.
- Must be able to work a variety of shifts including weekends days nights and holidays.
- Maintain a professional culinary attire appearance attitude and performance.
- 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. Requires repetitive motion.
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 Posterand the following link is theOFCCPs 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.
Employment Type
Unclear
