Cook 2

Omni Hotels; Bedford (Bedford County); On-site; USD 19,000 - 30,000; Full time

Job summary

Omni Hotels is seeking a Cook 2 to ensure timely preparation of all menu items in a fast-paced hotel kitchen. You will collaborate with kitchen staff to meet specifications and quality standards.

Applicants should have at least two years of culinary experience, the ability to follow recipes, knife skills, and a Food Handler certificate or ability to obtain one upon hire. Strong teamwork and the ability to work under pressure are essential.

Qualifications

• At least 2 years of culinary experience in a hotel or restaurant kitchen.
• Ability to work without immediate supervision and with others.
• Excellent written and verbal communication and organizational skills.
• Basic math skills and understanding of weights and measures.
• Ability to follow recipes and use culinary tools safely.
• Food Handlers certificate or ability to obtain upon hire.
• Ability to work in a fast-paced high-pressure environment.
• Culinary degree or formal training strongly preferred.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specifications.
• Possess good knowledge of culinary fundamentals and techniques.
• Work on an outlet hot/cold line and execute items in the timeline for each meal period.
• Stay organized with prep sheets and station guides and manage timelines for service.
• Use culinary equipment properly and safely.
• Plate presentations meeting specifications.
• Communicate effectively with team members.
• Maintain a positive, professional attitude in stressful situations.
• Attend monthly department meetings and company training.
• Complete other duties assigned by management.
• Work a restaurant Line.
• Lift, push, pull, and carry moderate weight.

Skills

Culinary experience

Teamwork

Communication

Organization

Knife skills

Following recipes

Education

Culinary degree

Job description

Overview:

The position of Cook 2 ensures that 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 training.
• Complete other duties 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 of 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.