Cook 2 | Marsh View Bar & Grill | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 32,000 - 52,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Line Cook 2 to prepare menu items promptly with precision and consistency for service periods. You will work closely with a busy kitchen team, follow recipes, and maintain a clean, organized station while upholding safety standards.

Ideal candidates have at least 2 years in hotel or restaurant kitchens, strong communication, the ability to work under pressure, and basic knife skills.

Qualifications

• 2 years culinary experience in a hotel or restaurant kitchen.
• Excellent written and verbal communication and organization.
• Able to follow recipes accurately and efficiently.
• Basic mathematical skills and weights/measures understanding.
• Food handlers certification or ability to obtain upon hire.
• Culinary degree or formal training strongly preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Able to stand for extended periods and work in a fast-paced environment.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and menu specs.
• Work on outlet hot/cold line and meet timelines for service.
• Maintain prep sheets and station guides to stay organized.
• Use culinary equipment properly and safely.
• Plate presentations meeting specifications and communicate with team.
• Attend required monthly department meetings and trainings.
• Perform other duties as assigned by management.

Skills

Culinary fundamentals

Team communication

Knife skills

Weights & measures

Recipe following

Food safety

Education

Culinary degree

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 organization 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.