Banquet Cook 1 | Full Time

Experience Required

3 - 20 years

Minimum Education Required

High School Diploma/G.E.D.

Compensation

$22.00 - $22.00 / hourly

Hours Per Week

40

Number Of Positions

1

Work Schedule and Shift Requirements

First (Day)

Job Description

Omni Louisville Hotel

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout, with interior design that blends elements of the city's heritage, culture, and character-felt everywhere from the hotel restaurants to a featured bourbon bar, and even the hotel's speakeasy and bowling alley. Guests can enjoy a vibrant Falls City Market, a 20,000-square-foot urban food hall and grocer directly connected to the hotel lobby. Located at street level, this dynamic space transforms Liberty Street into a lively pedestrian destination. Featuring a diverse selection of food and dessert options-including craft beer, fresh bakery items, and local favorites-the market serves as a welcoming hub for both hotel guests and the local community. If you are a friendly, motivated person, with a passion to serve others, the Omni Louisville Hotel may be your perfect match.

Banquet Cook 1

$250 Sign on bonus for hires with start dates between July 15, 2026, and August 31, 2026

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.

Responsibilities

• Prepare all items on BEO's or cover sheets according to standard procedure or otherwise told by supervisor.

• Prepare all items on prep list following standard procedure or otherwise told by supervisor.

• Always maintain high quality by inspecting all food products for quality when working on prep list and service line.

• Check portion control, weights and counts prior to function.

• Fire all food in accordance to 30-minute SOP

• Maintain/check cooking times and temperatures.

• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

• Always maintain cleanliness of work area.

• Keep walk-in, prep area and equipment up to Health Department standards at all time.

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.

• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.

• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

• Cooperate with other cooks to prepare events or special requirements on meals.

• Perform any other job-related duties as assigned by Culinary leadership.

Qualifications

• Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation.

• Must be familiar with batch and quantity cooking.

• Thorough knowledge of food handling and preparation techniques.

• Basic math skills needed to understand and implement recipes and measurements.

• Good eye/hand coordination needed to use all kitchen equipment.

• The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards.

• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.

• Ability to work cohesively with co-workers both within and outside of your department.

• Ability to prioritize, organize and follow up.

• Ability to produce high volumes of work while maintaining quality per Omni standards.

• Requires a working knowledge of sanitation standards.

• Excellent written and verbal communication skills as well as organizational skills.

• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

• Must be able to work a variety of shifts, including weekends and holidays.

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.

• Stand or walk for an extended period or for an entire work shift.

• Position requires repetitive motion and consistent use of arms and hands.

• Must obtain Food Handlers Certification.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: [email protected].

Omni Hotels & Resorts is an equal opportunity employer.

Job Type

Full time

Benefits Offered

Not specified

Veteran Preference

No

Place of Work

On-site

Requisition ID

20646