Cook 2

Omni Hotels & Resorts; Charlotte (NC); On-site; USD 17,000 - 25,000; Full time

Job summary

Omni Hotels & Resorts in Charlotte, NC seeks a skilled line cook to prepare and cook menu items to Omni specifications. You will work with line cooks to ensure safe, clean kitchen operation and timely delivery of dishes.

The role requires strong knife skills, cooking experience, and ability to multi-task under pressure while maintaining sanitation, quality, and guest satisfaction. Join a dynamic team focused on hospitality excellence.

Qualifications

• Minimum of three years culinary experience in a hotel or restaurant.
• Display advanced knife skills.
• Ability to multi-task and understand kitchen sanitation.
• Associates or Bachelors degree from a Culinary Arts program is preferred.
• Strong background in prep, hot line and cold line necessary.
• Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
• The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments.
• Dynamic, enthusiastic, creative minded person who thrives under pressure and is able to perform multiple functions and troubleshoot when needed.
• Excellent customer service and verbal communication skills.
• Maintain a professional business appearance, attitude, and performance.

Responsibilities

• Communicate with the Chef to learn daily tasks and complete prep list.
• Perform assignments to meet quantities within required time.
• Work all kitchen stations and plate items.
• Coordinate hot and cold foods with culinary team.
• Ensure sanitation standards per health dept.
• Keep work area and shared spaces clean.
• Prepare dishes to Omni standard and execute orders promptly.
• Assist with other assignments by Executive/Sous Chefs.
• Plan ahead to ensure timely product delivery and supplies.
• Greet guests pleasantly and create memorable experiences.

Skills

Knife skills

Multi-tasking

Sanitation knowledge

Customer service

Teamwork

Education

Culinary Arts degree (Associates or Bachelors)

Tools

Oven & grill equipment

Job description

BASIC PURPOSE

To prepare and cook all menu items according to Omni specifications and standards and work in conjunction with all line cooks to ensure the safe and clean function of the kitchen.

QUALIFICATIONS (Education, Knowledge, Training, & Work Experience)

• Minimum of three years culinary experience in a hotel or restaurant
• Display advanced knife skills
• Ability to multi-task and understand kitchen sanitation
• Associates or Bachelors degree from a Culinary Arts program is preferred
• Strong background in prep, hot line and cold line necessary.
• Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
• The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments.
• Dynamic, enthusiastic, creative minded person who thrives under pressure and is able to perform multiple functions and troubleshoot when needed.
• Excellent customer service and verbal communication skills
• Maintain a professional business appearance, attitude, and performance

ESSENTIAL FUNCTIONS

• Communication with the Chef to learn daily work tasks and complete a daily prep list.
• Performing work assignments to meet proper quantities within a necessary time frame.
• Being knowledgeable and able to work all stations in the kitchen.
• Being knowledgeable and have the ability to plate and prepare all menu items.
• Communication and working with the culinary team to coordinate all hot and cold foods.
• Communication of all food items needed for current and future shifts.
• Maintain sanitation standards as communicated by health department.
• Maintain cleanliness of work area and shared kitchen spaces.
• Preparing culinary dishes to Omni standard and executing F&B orders in a timely manner.
• Completing any other assignments as assigned by Executive Chef, or Sous Chefs.
• Works one to two days ahead of the operation to ensure product delivery is on time and ample supplies are available.
• Be pleasant, smile and greet all guests, using surnames when obtained. Create memorable, WOW experiences for each and every guest.
• Assists with directing proper sanitation of all kitchen facilities and equipment.
• Knows expectations and ensures that they uphold the quality and flavor standards.
• Controls the quality and consistency of all food served.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in producing and plating plates.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.

ENVIRONMENT and POSITION ANALYSIS

• Stand or walk for an extended period or for an entire work shift. Requires frequent bending, reaching overhead and squatting. Lift, carry, and place objects weighing up to 50 lbs without assistance. Push/pull objects weighing up to 75 lbs without assistance.
• Position works in the interior of the hotel, in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to F&B hazardous cleaning chemicals

TOOLS/EQUIPMENT

• Cooking utensils and equipment; including but not limited to pots, pans, dishware, silverware, glassware, food slicing machine, knives, etc.
• Oven, grill/stove burners, microwave appliances, toasters