Cook 1 PM

JOB PURPOSE: The Cook is responsible for the preparation and production of high-quality food in accordance with Omni hotel standards at Reef 76 Kitchen & Bar a bold and vibrant dining destination that brings Sunshine State flavors together with Caribbean flair and cultural influences. This role requires a strong understanding of Food & Beverage menus and ensures all dishes are prepared with consistency while maintaining exceptional standards of quality presentation cleanliness and food JOB FUNCTIONS:Consistent maintenance and refinement of service standards. Ensure compliance with applicable laws and regulations. Contribute to the day-to-day culinary operation to include efficient and effective food production. Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep food production kitchen and food equipment all side work as assigned by management including but not limited to food service prep the cleaning of food and beverage equipment tables walls shelving and floors surrounding assigned work area. Ensure compliance with health safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Responsible for the upkeep safety and cleanliness in food preparation areas refrigeration and storage for adhering to all proper trash with Chef to plan and implement menu development. Produce current and creative dishes that are relevant to hotel concepts. Responsible to prep and produce food for the cafeteria as assigned by retain and maintain complete knowledge of all food and beverage menu items. Maintain up to date knowledge of local and international market trends to create food products that are relevant thereby maximizing sales opportunities. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Responsible to ensure that the correct standards are maintained. Responsible for ensuring high food quality and positive guest service and respond to complaints taking all appropriate actions to turn dissatisfied guests into return guests. Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas. Ensure prompt delivery and quality control from point of departure to arrival. Responsible to maintain all equipment to a high standard. Report any equipment issues to the Chef for maintenance. Responsible to maintain all furniture fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and all necessary instructions on REOs/BEOs for events and inspects all food stations prior to event start. Handles all special requests and pop-ups as culinary production support as assigned under the direction of Supervisor and Department Chef for proteins specialty ingredients menu tastings and high-end to attend the daily stand-up meeting to gather relevant information prior to service. Assist in developing specific goals and plans to prioritize organize and accomplish set goals. Encourages and builds mutual trust respect and cooperation among associates. Treats co-workers fairly and a professional neat and organized appearance according to Omni Fort Lauderdale standardsRespond swiftly and effectively in any emergency or safety situation. Ensure a safe working and guest environment to reduce the risk of injury or all required department trainings and any other duties required by train and guide Cook 2 and Cook with receiving stocking and rotating food :Candidate must have hands-on food and beverage knowledge and a comprehensive working knowledge of the hospitality business.A minimum of 3 years of continuous cooking experience in a large convention luxury hotel. Must be willing to work flexible hours as needed during busy times and high-profile events including nights weekends and holidays. Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities with a keen eye for ability to engage guests at all levels. Must be passionate about providing warm engaging and personalized must be able to work in a fast-paced environment and be able to handle multiple possess the ability to handle stressful and busy hotel operations. Ability to maintain a positive and professional demeanor and composure at all have the ability to report to work on time and when have the ability to stand and/or walk for extended periods of meet standards of appearance and maintain a high level of personal hygiene at all concise written and verbal communication skills. Candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests management and literacy to include: Payroll systems and Kitchen Equipment and Printing systems Serve Safe certifiedThe ability to work in a fast-paced high pressure work environment while executing delegated tasks and be able to work a variety of shifts including weekends and COMPETENCIES:Customer FocusProblem SolvingPeer RelationshipsTime ManagementComposureENVIRONMENT & POSITION ANALYSIS:Move bend lift carry and place objects weighing up to 50 pounds without assistance. Must be able to push and pull carts and items weighing up to 100 or walk for extended periods of time or for an entire work shift with frequent bending twisting and going up and down requires repetitive motion and consistent use of arms and to hazardous cleaning chemicalsInterior of hotel restaurant and kitchen areas with exposure to steam humidity and extreme be able to perform all duties in outdoor settingsTOOLS & EQUIPMENT:Cooking utensils and equipment pots pans slicer knives VCM robot coups blenders burr mixers ovens grills stoves flat tops salamanders