Cook 1

JOB PURPOSE: Responsible for all preparation and production within the culinary operation at Fair Ketch, a spirited social hub that blends the thrill of sports with the vibe of a sleek coastal lounge. The Cook demonstrates a strong understanding of the food and beverage menus and prepares all dishes in accordance with hotel standards, ensuring high levels of quality, consistency, and presentation.

ESSENTIAL JOB FUNCTIONS:

Consistent maintenance and refinement of service standards. Ensure compliance with applicable laws and regulations. Contribute to the day-to-day culinary operation, to include efficient and effective food production. Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production, kitchen and food equipment cleaning. Perform all side work as assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area. Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Responsible for the upkeep, safety, and cleanliness in food preparation areas, refrigeration and storage areas. Responsible for adhering to all proper trash procedures. Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevant to hotel concepts. Responsible to prep and produce food for the cafeteria as assigned by management.

Must retain and maintain complete knowledge of all food and beverage menu items.

Maintain up to date knowledge of local and international market trends to create food products that are relevant, thereby maximizing sales opportunities. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Responsible to ensure that the correct standards are maintained. Responsible for ensuring high food quality and presentation. Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas. Ensure prompt delivery and quality control from point of departure to arrival. Responsible to maintain all equipment to a high standard. Report any equipment issues to the Chef for maintenance. Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment. Executes all necessary instructions on REOs/BEOs for events and inspects all food stations prior to event start. Handles all special requests and pop-ups as needed. Provides culinary production support, as assigned, under the direction of Supervisor and Department Chef for proteins, specialty ingredients, menu tastings, and high-end events. Responsible to attend the daily stand-up meeting to gather relevant information prior to service. Assist in developing specific goals and plans to prioritize, organize and accomplish set goals. Encourages and builds mutual trust, respect, and cooperation among associates. Treats co-workers fairly and equitably. Maintain a professional, neat and organized appearance according to Omni Fort Lauderdale standards Respond swiftly and effectively in any emergency or safety situation. Ensure a safe working and guest environment to reduce the risk of injury or accident. Conduct/attend all required department trainings and meetings. Perform any other duties required by leadership. Supervised, train, and guide Cook 2 and Cook 3. Assist with receiving, stocking, and rotating food product.