Beginner Cook

Omni Hotels & Resorts; Oklahoma City (OK); On-site; USD 19,000 - 25,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Food & Beverage Line Cook 3 to efficiently prepare all menu items, following specifications and timelines with minimal supervision. You will work closely with the kitchen team to ensure quality and consistency across stations.

Qualified applicants have at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, basic math, and the ability to work in a fast-paced environment.

Qualifications

• 2 years culinary experience in a hotel or restaurant kitchen.
• Excellent written and verbal communication skills and organizational skills.
• Ability to work in a fast-paced high pressure environment while following recipes.
• Basic mathematical skills and understanding of weights and measures.
• Must have unexpired Food Handlers certificate or obtain upon hire.
• Culinary degree and/or formal training strongly preferred.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specifications, with limited supervision.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Stay organized with prep sheets and station guides and manage your own timeline to be ready for service.
• Understand how to use all culinary equipment properly and safely.
• Create plate presentations that meet specifications.
• 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.
• Ability to work a restaurant line and lift, push, pull, and carry moderate weight.
• Basic knowledge of knife skills and vegetable cuts.

Skills

Team communication

Knife skills

Time management

Safety standards

Education

Culinary degree (preferred)

Tools

Commercial equipment

Knives

Job description

Food & Beverage Line Cook 3

Overview:

The Line Cook 3 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• 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.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• 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.
• Must be able to lift, push, pull and carry moderate weight.
• 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.