Production Cook 2

Position Overview: The Production Cook 2 will provide and maintain high quality standards and procedures in preparing and serving all Responsibilities: Must maintain regular attendance in compliance with Omni Standards as required by scheduling which will vary according to the needs of the hotel Communicate with the supervisor/Chef to learn of daily work tasks and complete a daily prep all items on prep list following standard procedure or otherwise told by high quality at all times. Inspect all food products for quality when working on prep list and service station is set 15 minutes prior to opening Fire all food for service and to serve on work assignments to meet proper quantities and quality within the necessary time frameAble to work all stations in the to prep and plate all items on the menu. Responsible for training of new cooking times and all storage procedures when taking food out of walk-in and when returning food to cleanliness of work area at all walk-in prep area and equipment up to Health Department at all food of consistent quality following recipe cards and production and portion standards per check from all food containers and rotate as per EcoSure/Omni standards making sure that all perishables are kept at proper pars for shift use determine necessary preparation freezer pull and line set up. Note any out-of stock items or possible all food items not used on next shift to designated storage areas being sure to cover/date all with other cooks to prepare events or special requirements on with attendance rules and be available to work on a regular any other job related duties as to supervisor on a regular basis of any missing or needed items Complete other tasks as assigned by :Minimum 6 months of relevant culinary experience preferably in high volume bar/casual dining restaurant operation. Knowledge of cooking techniques be able to speak with enthusiasm and be comfortable talking and interacting with guests in a pool environment. Ability to work cohesively with co-workers both within and outside of your departmentAbility to handle stressful situations while maintaining a calm and welcoming a working knowledge of sanitation standards. Eye/hand coordination needed to use all kitchen equipment. Highly motivated self-starter focused on quality organization cleanliness and teamwork. The ability to work in a fast paced high pressure work environment while executing delegated tasks and be able to work in indoor/outdoor kitchen throughout entire shift with fluxing temperaturesAbility to produce high volumes of work while maintaining quality per Omni standards The ability to lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Must be able to stand or walk for an extended period or for an entire work shift in indoor/outdoor environments. Flexible schedule to include nights weekends and to have Harris County Food Handlers CardAbility to stand 8 hours a dayAbility to multitaskBasic knife skills required Tools needed to perform most task are paring knife chef knife and vegetable peeler