Full Time
Magnolia Omaha
3 months ago


1.      Prepare menu items on the ala carte line or batch menu items for banquet events..

2.      Prepare menu items to correct portions and put up at proper temperature.

3.      Maintain portion control for all items including sides.

4.      Follow prep guidelines to limit over production.

5.      Prep menu items and food production prep to specs outlined by The Sous Chef or F&B Manager.

6.      Set up and break down line and production areas according to assigned shift duties.

7.      Maintain Serve Safe HACCP food sanitation standards throughout all areas and steps of food production.

8.      Plate banquet meals and keep temperature of plates as directed, and set up buffet lines as directed, keeping pans full and well presented at all times.

9.      Communicate with F&B Manager or Sous Chef on production problems, “86’d” items or items dragging.

10.  Practice risk management worker safety in knife handling, equipment operation, lifting, working with open flame and all other areas of food production.

11.  Use proper product rotation of perishable items practicing first in first out method of usage.

12.  Maintain professional communication with front of the house staff and co-workers.

13.   Ensure quality control of all items prepped and/or cooked.

14.  Adhere to all safety, risk management and environmental policies.

15.  Other duties as assigned.


A uniform is provided for the position.  The uniform will be clean and stain free at the start of each shift or event. The employee must provide his or her own appropriate footwear. Appropriate footwear will include a non-slip rubber shoe.

Appearance Standards:

The position will follow the appearance standards as outlined in the Magnolia Hotels

Appearance Standards Policy.

Desired Qualifications and Minimum Requirements:

TheDesired Qualifications of the Cook position include:

1.      Thorough knowledge and experience with all stations and equipment in the kitchen including line, batch production, prep, pantry and dish.

2.      Previous cooking experience in a high volume ala carte or banquet production setting.

3.      Ability to produce items to standard following menu recipe(s) for set menu items and daily specials.

4.      Ability to pass ServeSafe HACCP food sanitation course.

5.      Proficient knife handling skills;

6.      Experience in plating high volume banquet functions.

7.      Possess physical ability to perform the tasks.

8.      Ability to provide training to lower level Cook grades.

9.      Ability to carry out duties on any station in the kitchen.

10.  Good verbal communication skills and ability to train personnel in basic cooking techniques.

11.  Ability to work for longs periods in high temperature setting.

Minimum Requirements:

Physical Requirements










X up to 30 lbs.









Other Requirements




English Comprehension


Math Skills


Visual Ability


Use kitchen machinery


Please send resume to pbulter@magnoliahotels.com

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