Cook I - PM - Omni Hotels & Resorts

Location:

Charlottesville Hotel

 

 

The Omni Charlottesville Hotel offers 208 beautifully appointed guestrooms and suites featuring panoramic views of the Blue Ridge Mountains, along with a full service restaurant and 12,000 square feet of meeting space. The Omni is located in the heart of downtown at the base of the downtown pedestrian mall. Our location offers a wide variety of local restaurants, pubs, entertainment venues, or even just to take a scenic walk and enjoy the culture of Charlottesville. There are numerous local historic sites that have played a unique role in American history which include: Monticello, the University of Virginia, Ash Lawn-Highland, Historic Court Square and Michie Tavern. Our Blue Ridge Parkway offers unmatched views and our very own downtown mall features daily entertainment at the four theaters which offer live music, movies and theatrical performances.

Although we have a beautiful property and location, our associates are what separate us from the rest of the hotels. Our culture provides an atmosphere that allows our associates to learn and grow in their professional development in a fun environment. We strongly encourage promotions from within our company, and as a result, our staff has a solid hospitality foundation. Our diverse staff comes from many different countries in the world and provides a fantastic atmosphere to develop both from a professional and personal level. Although we offer a complete benefit package for all of our full-time associates, all of our associates are provided the greatest benefit of all which is “opportunity”.

Job Description:

The PM Cook Level I is responsible for the daily preparation of food items in the pantry, and hot line stations and/or other areas of the kitchen, including banquet as well as assisting the Executive Chef and Sous Chefs in overall kitchen management and productivity of employees.  Must be flexible with PM hours.

 

 

Responsibilities:

 

• Sets up station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Restocks all items as needed throughout shift.
• Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef at any time.
• Has a flexible availability for scheduling.
• Maintains a “yes we can” attitude at all times.
• Demonstrates warmth and compassion toward coworkers and guests alike.
• Follows corporate policies at all times.
• Ensures proper close down and opening of kitchen hot line, ensuring the proper level of cleanliness.
• Maintains proper level of cleanliness of all kitchen equipment, spearheading periodic “detail” cleaning on all equipment in the kitchen.
• Write daily prep lists for hot and cold line service, and has accountability for readiness of all food for restaurant and room service.
• Maintains a proper thaw pull list, ensuring proper food handling and integrity of food product.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Ability to stand 100% of the time.

 

Qualifications:

• Has excellent working knowledge of professional cooking techniques and excellent knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures, and Serv-Safe certified.
• Understanding of recipes and methods of production for all set menu items.
• Has ability to prepare for projected forecast based on hotel occupancy.
• Professional communications skills are required, as well as the ability to read and comprehend B.E.O.’s, line tickets and amenity reports.
• Ability to understand basic cooking directions.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.
• Ability to maintain a proper attitude while at work.
• Ability to focus on work without distraction.
• Ability to make proper use of time management.
• Must have flexible schedule availability, and be willing to work within the needs of business.
• Ability to oversee cook positions, and maintain kitchen productivity.
• Must have ServSafe Food Handlers Certification or be able to attain certification.

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