AM Banquet Prep Cook

Additional Information: This hotel is owned and operated by an independent franchisee, The Farnam, Autograph Collection (Greenwood Hospitality/Hotel Equities LLC). The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable AM Banquet Prep Cook for The Farnam, Autograph Collection in Omaha, NE.

Job Purpose:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Prepare all food items according to standard recipes and as specified on guest check and 
following company and brand standards, to ensure consistency of product and achieve high 
guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation 
of all menu items.
Check and control the proper storage of product and check portion control, to maintain 
qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition 
in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, 
kettles, etc)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that 
are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues 
improvement in networking.
Participate in physical inventories

 Guest Relations
Be readily available/ approachable for all guests.
Take proactive approaches when dealing with guest concerns. Follow property specific 
second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team
Be professional, responsible and mature in conduct and behavior
Be understanding of, encouraging to and friendly with all co-workers
Be self-motivated and use time wisely
Maintain open line of communications with each department
Communicate pertinent information
Respond positively to new ideas
Openly accept critical/developmental feedback
Maintain effective communication through the use of meetings, memorandums
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Safety and Security Skills 
Properly handle and account for keys
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Qualifications and Requirements:

High School diploma /Secondary qualification or equivalent.

Experience with Marriott processes and standards.

This job requires the ability to perform the following:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel 
environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility f