Cook 2

BASICPURPOSEToprepare and cook all menu items according to Omni specificationsand standardsand work in conjunction with all line cooks to ensure the safe and clean function of the (Education Knowledge Training & Work Experience)Minimum of threeyearsculinary experience in a hotel or restaurantDisplay advancedknife skillsAbility to multi-task and understand kitchen sanitationAssociates orBachelorsdegree from a Culinary Arts programis preferredStrong background in prep hotlineand cold line motivatedself starterfocused on quality organizationcleanlinessand ability to work in a fast paced high pressure work environment while executing delegated tasks and enthusiasticcreative minded personwho thrives under pressure and is able to perform multiple functions and troubleshoot when customer serviceand verbal communication skillsMaintain a professional business appearance attitude and performanceESSENTIAL FUNCTIONSCommunication with the Chef to learn daily work tasks and complete a daily prep work assignments to meet proper quantities within a necessarytime knowledgeableand able toworkall stations in the knowledgeable andhavethe abilityto plateand prepareall menu and working with the culinary team to coordinate all hot and cold of all food items needed for current and future sanitation standards as communicated by cleanliness of work area and shared kitchen culinary dishes to Omni standard and executing F&B ordersin a timely any other assignments as assigned by Executive Chef or Sous one to two days ahead of the operation to ensure product delivery is ontimeand ample supplies are pleasant smile and greet all guests using surnames when memorable WOW experiences for each and every directing proper sanitation of all kitchen facilities and expectations and ensuresthat they uphold the quality and the quality and consistency of all food work areas are set no less than 15 minutes prior to all food supplies necessary for service are inappropriate supplyona producing and plating andproperly storefood items for advanced any maintenance or security problems to theappropriate and POSITION ANALYSISStand or walkfor an extended period or for an entire work frequent bending reaching overhead and carry and place objects weighing up to 50lbswithoutassistance. Push/pull objects weighing up to works in the interior of the hotel in restaurant and kitchen areas with exposure to humiditysteamand extreme to F&B hazardous cleaning chemicalsTOOLS/EQUIPMENTCooking utensils and equipment; including but not limited to pots pans dishware silverware glassware food slicing machine grill/stove burners microwave appliances toasters.