Banquet Cook 3 (Frisco)

Banquets Cook 3

Omni PGA Frisco is looking for a Banquets Cook 3 to join our team. Omni Frisco PGA Resort will provide north Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18-hole 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 Banquets Cook 3 will ensure food is prepared according to menu specifications in a timely and safe manner. 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.
• Demonstrate 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 follow-through.
• 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 Cook 1 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 1's to ensure optimum service to guests.

Qualifications