Cook 3

Omni Hotels; Virginia (MN); Hybrid; USD 38,000 - 48,000; Full time

Job summary

Omni Hotels is seeking a Line Cook 3 to ensure timely preparation of menu items in a hotel kitchen. You will work on the outlet hot and cold line, following supervisor directions and company specifications.

The role emphasizes teamwork, safety, and plate presentation, with at least 2 years of culinary experience and strong communication and organizational skills.

Qualifications

• At least 2 years culinary experience in a hotel or restaurant kitchen.
• Ability to work efficiently without supervision and with others.
• Excellent written and verbal communication and organizational skills.
• Basic math skills and understanding of weights and measures.
• Able to follow recipes.
• Must have Food Handlers certification or obtain upon hire.
• Culinary degree or formal training strongly preferred.
• Ability to lift, push, pull and carry moderate weight.
• Walk/stand for extended periods with bending/twisting.
• Able to use culinary tools and taste/smell as part of the role.

Responsibilities

• Prepare all food items as directed by supervisor and to company specs.
• Work on the outlet hot/cold line and meet timeline for each service period.
• Demonstrate knowledge of culinary fundamentals and techniques.
• Stay organized with prep sheets and station guides and manage own timeline for service.
• Use culinary equipment safely and properly.
• Produce plate presentations that meet specifications.
• Communicate effectively with team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.

Skills

Culinary skills

Communication

Organization

Mathematical skills

Recipe following

Food safety

Physical endurance

Education

Culinary degree or formal training

Tools

Knives

Commercial equipment

Job description

Overview:

The Line Cook 3 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.
• 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