Job Description

Essential Job Functions:
▪ Always maintain high food quality.
▪ Maintain kitchen sanitation in accordance with health department guidelines.
▪ Ensure station is set for service 15 minutes prior to service.
▪ Inspect all food products for quality when doing production.
▪ Required to learn all menu items produced by assigned station.
▪ Check portion control, weights and counts prior to function.
▪ Fire all food in accordance with 30-minute SOP.
▪ Maintain/check cooking times and temperatures.
▪ Perform work assignments to meet proper quantities within a necessary time frame.
▪ Ensure station is set for service 15 minutes prior to service.
▪ Prepare all items according to standardized recipes or specifications to ensure consistency.
▪ Prepare a mixture of buffet and plated style items.
▪ Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
▪ Keep walk-in, prep area and equipment up to Health Department standards at all times.
▪ Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
▪ Always maintain safe food handling procedures.
▪ Always maintain cleanliness of work area.
▪ Supports procedures for food & beverage portion and waste controls.
▪ Follows proper handling and right temperature of all food products.
▪ Understands and maintains all standard recipes.

Qualifications:
▪ Relevant culinary experience, preferably in high volume upscale restaurant operation, preferred.
▪ Advanced knife skills.
▪ Minimum of 3yrs experience in fast paced, culinary environment.
▪ Thorough knowledge of food handling and preparation techniques.
▪ Basic math skills needed to understand and implement recipes and measurements.
▪ Ability to work cohesively with co-workers both within and outside of your department.
▪ Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
▪ Ability to multi-task and work in fast paced environment
▪ Ability to prioritize, organize and follow up.
▪ Ability to produce high volumes of work while maintaining quality per Omni standards.
▪ Culinary degree and/or formal training preferred.
▪ Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

▪ Able to maintain a 4- diamond level of service.

▪ Requires a working knowledge of sanitation standards.

▪ Strong customer service skills.

▪ Ability and willingness to work a varied schedule which includes working on weekends and holidays.

Physical Job Requirements (for essential functions only):
▪ Good eye/hand coordination needed to use all kitchen equipment. Strong visual attention to detail.
▪ Strong attention to detail, sense of urgency.
▪ Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc.
▪ Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
▪ Ability to stand, bend and do repetitive movements for up to 8 hours at a time.
▪ Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
▪ Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.