Banquet Cook 3

Location

THE MODERN HOME OF AMERICAN GOLF

Located 30 miles north of downtown Dallas, Omni PGA Frisco Resort is the largest resort currently in development in the country.

Opening spring 2023, the resort will feature 500 guest rooms and suites, 10 four-bedroom ranch houses, three pools, including an adults-only rooftop infinity pool, a destination spa, Lounge by Top Golf, and over 127,000-square feet of indoor and outdoor meeting and event space.

An expansive retail and entertainment district will feature dining, shopping and an outdoor stage set to be activated for concerts and outdoor programming.

The Resort will become a leading destination for golf providing an unparalleled experience for those who are advanced players, new to the game, and everything in between.

The resort will offer 46 holes of golf designed by Beau Welling and Gil Hanse, including two 18-hole championship golf courses, a lighted 10-hole short course, and a lighted two-acre putting green.

Job Description

Omni PGA Frisco is look 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 Banquet 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 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

• Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Sauté, 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.