Banquet Cook 2 (PT)

Omni Hotels & Resorts•Carlsbad, CA

7d•Onsite

About The Position

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is a destination where timeless luxury meets modern wellness. Home to the award-winning Spa at La Costa, recognized among the nation’s best, the resort also features acclaimed restaurants showcasing fresh, coastal-inspired cuisine, championship golf and tennis, and a host of pools and experiences that celebrate the Southern California lifestyle. At Omni La Costa, our associates are the heart of the guest experience. We foster a culture rooted in respect, gratitude, and empowerment, offering comprehensive training, mentorship, and opportunities for growth. If you’re passionate about hospitality, Omni La Costa may be your perfect match. Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Requirements

Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
ServSafe or equivalent food handlers certification required.
Excellent written and verbal communication skills as well as organizational skills.
Advanced knife skills required.
Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
Must be familiar with batch and quantity cooking
Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Flexible Scheduling to include nights, weekends, and holidays.
Must be able to lift, push, pull and carry moderate weight, up to 50 pounds.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
Exposure to hazardous cleaning chemicals.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
Maintain safe food handling procedures at all times
Ability to understand large scale food production and times required to complete tasks.
Good knowledge of culinary fundamentals and techniques.
Maintain kitchen sanitation in accordance with health department guidelines
A proper understanding of how to properly and safely us all culinary equipment.
Required to learn all menu items produced by assigned station.
Ensure station is set for service 15 minutes prior to service.
The ability to do plate presentations that meet our specifications.
Prepare a mixture of buffet and plated style items
Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
Perform work assignments to meet proper quantities within a necessary time frame.
Ability to communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties as assigned by management.