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Trinity - Cook 1

Trinity - Cook 1

Requisition ID 
2017-15826
# of Openings 
1
Job Locations 
US-TX-Fort Worth
Posted Date 
5/9/2017
Category (Portal Searching) 
Culinary

More information about this job

Location

Fort Worth Hotel

 

Fort Worth

 

As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth’s exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city’s cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent.

 

The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team!

Job Description

To provide and maintain high quality standards and procedures in preparing and serving all Trinity banquet cold food.

Responsibilities

 

  • Works with Kitchen Supervisor with coordination of all banquet hot and cold foods.  Banquet Cook 1 must oversee Banquet Cook 2 and Banquet Cook 3 to ensure quality meets specs and guarantees. Banquet Chef  1 will ensure quality of all banquet foods, salads, main entrees, starch vegetables and desserts are of highest quality available to them.
  • Attends weekly BEO meetings and conducts standup meetings and checks BEO to ensure guarantees and food products are correct.  Must communicate all corrections, guarantees and food changes to Chefs and Banquet Cooks 2 and 3.
  • Works two to three days ahead of the operation to insure product delivery is on time and to insure on his days off anyone covering has what they need to operate.
  • Responsible for overall cold food production to ensure quality and quantity. Banquet Cook1 should have a good working relation with Banquet Managers and Captains and should be in direct communication constantly to insure counts, vessels and items are proper.  Assists in the lowering of food cost and waste.  Responsible for the return of food.
  • Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. This should be done two days ahead of the event to insure necessary equipment is in house.
  • Banquet Cook 1 is to assist with cost control and assisting Executive Chef with menu planning.
  • Coordination with Sous Chef, Kitchen Supervisor and Banquet Cooks 2 and 3.
  • Conduct daily and weekly standup meetings
  • Assist Chefs with menu development of hot food.
  • Oversees proper care of and cleanliness of kitchen.

Qualifications

  • Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
  • Proper care and cleaning of all kitchen equipment.
  • Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers