Cook 2 | Barlines

Omni Hotels & Resorts; Nashville (TN); On-site; USD 36,000 - 48,000; Full time

Job summary

Omni Hotels & Resorts in Nashville seeks a Cook 2 to join our culinary team. You will prepare and cook foods with intermediate proficiency, move across stations per Omni standards, and support opening/closing tasks with accuracy.

The role requires 2-4 years of line cook experience at a 4/5 star property, and the ability to work efficiently in a fast-paced environment while maintaining quality and consistency.

Qualifications

• 2-4 years of line cook experience at a 4/5 star hotel or restaurant.
• Intermediate culinary talent.
• Ability to work in a fast-paced environment and under pressure.

Responsibilities

• Prepare and cook food and perform related culinary functions.
• Move between stations following Omni standards.
• Execute soups and sauces with minimal supervision.
• Set up stations with mise en place and supplies.
• Follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.

Skills

Intermediate culinary talent

Fast-paced environment

Work under pressure

Job description

Cook 2

Overview:

A Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Responsibilities:

Prepare and cook food and perform other related culinary functions.

Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.

Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

Move/cover different stations following Omni standards as well as Chefs standards.

Execute soups and sauces with minimal supervision.

Maintain good understanding of various cooking methods, ingredients, equipment and procedures.

Be knowledgeable and maintain, correct and follow Eco sure and health department standards.

Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.

Set up workstation with required mise en place, tools, equipment and supplies according to standards.

Follow recipe cards and prep lists accurately

Complete opening and closing procedures

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications:

2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant

Intermediate Culinary Talent

Ability to work in a fast-paced environment

Ability to work well under pressure of meeting production schedules and timelines for guests orders.