Cook 2

Omni Hotels; Hot Springs (VA); On-site; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels in Hot Springs, VA is seeking a Line Cook 2 to support timely, high-quality dish prep per menu specifications. You will work with kitchen staff to ensure service-ready plates and maintain standards across hot and cold lines.

The ideal candidate has 2+ years in hotel/restaurant kitchens, can work with limited supervision, and communicates effectively. A culinary degree is preferred; Food Handlers certification required or obtained on hire; thrive in a fast-paced environment.

Qualifications

• 2+ years culinary experience in hotel/restaurant kitchen.
• Ability to work without immediate supervision and with others.
• Excellent written and verbal communication skills.
• Basic math skills for weights and measures.
• Able to follow recipes.
• Food Handlers certification or obtain upon hire.
• Ability to work in a fast-paced, high-pressure environment.
• Culinary degree and/or formal training is strongly preferred.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specs.
• Demonstrate knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line and execute menu items on schedule.
• Stay organized with prep sheets and station guides to prep for service.
• Use culinary equipment safely and properly.
• Plate presentations meeting specifications.
• Communicate effectively with team members.
• Maintain a positive, professional attitude under pressure.
• Attend monthly department meetings and trainings.
• Perform other duties as assigned by management.
• Work on a restaurant Line.
• Demonstrate proper knife skills and vegetable cuts.

Skills

Culinary skills

Team communication

Time management

Knife skills

Education

Culinary training

Job description

Overview:

The Line Cook 2 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.