Cook 1 | Bob's Steak & Chop House | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels & Resorts in Florida is seeking a Line Cook 1 to ensure prep items are prepared and stored according to hotel standards. You will work on an outlet hot/cold line, executing menu items within the offered timelines for each meal period, and maintain quality throughout service.

This role requires 3 years of culinary experience, strong knife skills, and the ability to work in a fast-paced environment.

Qualifications

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station.
• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, and knives.
• Proper care and cleaning of all kitchen equipment.
• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers.
• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety.
• Ability to remain active, including standing for 8+ hours per day.
• Flexible scheduling to include nights, weekends, and holidays.
• Must be familiar with weights and measures to follow and multiply standard recipes.
• Must have basic mathematical skills.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• Must have unexpired Food Handlers – or obtain upon hire.
• 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.

Responsibilities

• Independently prepares all food items as directed by supervisor and to the company specifications.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required training.
• Complete other duties assigned by management.

Skills

Culinary skills

Kitchen teamwork

Sanitation knowledge

Knife skills

Time management

Job description

Overview:

The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.

Responsibilities:

• Independently prepares all food items as directed by supervisor and to the company specifications.


• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.


• The ability to identify and inspect all food products for quality.


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


• Safely and properly use all culinary equipment.


• Must have a solid and demonstrated understanding of cooking skills and techniques.


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

• Attend department meetings and other company required training.

Complete other duties assigned by management.

Qualifications:

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station


• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner


• Proper care and cleaning of all kitchen equipment.


• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers


• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety


• Ability to remain active, including standing for 8+ hour per day


• Flexible scheduling to include nights, weekends, and holidays


• Must be familiar with weights and measures to follow and multiply standard recipes.


• Must have basic mathematical skills.


• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.


• Culinary degree and/or formal training preferred.


• Must have unexpired Food Handlers – or obtain upon hire.


• 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.