Job Title Catering / hospitality
Omni has been selected by Oklahoma City as the developer, owner and operator of a 605-room convention center hotel. The hotel is located next to the Chesapeake Energy Arena and will coincide with the development of the new Oklahoma City Convention Center and 70-acre Scissortail Park.The new build will include an all-day dining outlet, an entertainment sports bar, specialty restaurant, coffee shop and a retail outlet. Additionally, guests can enjoy a spa, fitness center and a rooftop pool and bar complete with a fire pit, outdoor lawn and cabanas. The hotel will also have 75,000 square feet of meeting and event space inclusive of a 20,500 square foot ballroom and a 4,200 square foot outdoor pre-function space that overlooks the park. The hotel is estimated to break ground in October 2018 and open in late 2020.The Cook 2 is a valuable member of Omni La Costa’s legendary Culinary Team, possessing “ intermediate” level culinary experience. Our Cook 2’s prepare and cook food and performs other related culinary functions. He / she shall possess strong culinary skills and have “intermediate level proficiency” in Culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall 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. He or she should be able to perform multiple stations as needed including opening and closing procedures with some supervision. The Cook 2 shall be able coach and help Cook 3’s to complete their job functions. Culinary skills will be proven by on the job performance and / or evaluation and tastings.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Cook 2’s must:Prepare and cook food and perform other related culinary functions. 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. Be able coach and help Cook 3’s to complete their job functions. 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 accuratelyAbility to comprehend and follow recipes.Complete opening and closing proceduresMaintain 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, EDUCATION and/or EXPERIENCETo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Required Skills and Experience: 2-4 years experience as a Line Cook at a 4/5 star hotel or restaurantAbility to communicate in English with guests, co-workers and management to their understanding.Intermediate Culinary Talent Ability to work in a fast-paced environmentPreferred Skills and Experience:Certification of culinary training or apprenticeship.High school diploma or equivalent vocational training certificate.Prior hotel/resort experienceHigh-volume experienceLICENSE OR CERTIFICATE REQUIREDA Foodhandler’s card or ServeSafe Certification will be required prior to the start of employment.LANGUAGE SKILLSAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.PHYSICAL DEMANDSWhile performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Time spent inside 8 hours. Normal range of temperatures and normal range of humidity. Extreme hot 20% when working with hot water or deep fryer. Extreme cold 2% in walk in freezer. Exposed to food odors, grill items on a daily basis. Able to handle hot and cold water and kitchen chemicals and all types of foods, meats, seafood, vegetables, vinegar, spices, herbs and oils.EQUIPMENT/PROTECTIVE CLOTHING USED:Use of meat slicer, robo coupe, buffalo chopper, blender, stick blender. Non-skid shoes.