Banquet Cook 2 | Full Time

Omni Hotels & Resorts
20-20
United States, Kentucky, Louisville
400 South 2nd Street (Show on map)
Sep 29, 2026
Banquet Cook 2 Overview: 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. Starting at $18/hr. based on experience. 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. Qualifications: * Required to have at least 4 years culinary experience in a hotel or restaurant kitchen. * Must obtain Food Handlers Certification * 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. * Culinary degree and/or formal training is strongly preferred. * Flexible Scheduling to include nights, weekends, and holidays. * Physical Requirements: * 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. * Working Environment: * Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures. * Exposure to hazardous cleaning chemicals. * Tools & Equipment: * Cooking utensils and equipment.