Bob's Steak and Chop House - Cook 1

Omni La Costa Resort & Spa; Fort Lauderdale (FL); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading resort in Fort Lauderdale is seeking a Cook 1 to join their legendary Culinary Team. The role involves preparing and cooking food, coaching others, and maintaining high culinary standards. Ideal candidates will have extensive culinary training and experience in a fast-paced environment. Join a dynamic team that values exceptional service and culinary excellence.

Qualifications

• 5 years experience as a line cook in a 4 star or higher rated restaurant/hotel.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Instruct, motivate, teach and coach others in the Kitchen.
• Set up and stock ALL stations without supervision.

Skills

Culinary Talent

Communication

Problem Solving

Leadership

Education

Culinary Training Certification

High School Diploma

Job description

Location

La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match.

Job Description

The Cook 1 is a valuable member of Omni La Costa’s legendary Culinary Team. Our Cook 1’s prepare and cook food and perform other related culinary functions.

Responsibilities

Include the following:

• Prepare and cook food and perform other related culinary functions.
• Have an “advanced” understanding of various cooking methods, ingredients, equipment and procedures.
• Be able to perform all work stations as needed including opening and closing procedures.
• Be able to instruct, motivate, teach and coach others in the Kitchen, providing guidance to Cook 2’s and 3’s.
• Be able to do their work, accomplishing most tasks with no supervision or very minimal supervision.
• Be a “well-rounded” Culinarian with a drive and passion for all areas worked.
• Have the ability to assume responsibility out of his or her immediate assigned work area to ensure that the job gets done.
• Have the ability to delegate work effectively to other Cooks.
• Be a clear thinker, be able to remain calm in stressful situations and have the ability to resolve problems using good judgment.
• Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
• Be able to set up and stock ALL stations without supervision, according to standard and with necessary supplies and prep lists used .
• Lead by example on a daily basis, fully executing Omni culinary procedures and policies with expertise.
• When following prep lists and recipe cards, shall also have the ability to accurately prepare and convert for use according to needed volumes.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only job duties to be performed by the associate in this position. Other duties will be assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required:

• Certification of culinary training or apprenticeship.
• 5 years experience as a line cook in 4 star or higher rated restaurant/hotel.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Exceptional Culinary Talent and / or interest / knowledge
• Ability to work in a fast-paced environment

Preferred:

• Previous Culinary supervisory experience.
• High school diploma or equivalent vocational training certificate.
• Prior “lead” experience or other kind of junior leadership experience in a kitchen.

LICENSE OR CERTIFICATE REQUIRED:

Must be able to attain a valid San Diego County Food Handler certification upon hire if not already certified.

Pay Rate: $25.40/hr

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCP's Pay Transparency Nondiscrimination policy statement

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 [e-mail].

Source: Hospitality Online