Cook 3 | The Apron

Omni Hotels; Frisco, Northern (TX, KY); Hybrid; USD 35,000 - 52,000; Full time

Job summary

Omni Hotels is seeking an Apron Cook 3 to prepare and cook food according to menu specifications with efficiency. You will work with kitchen staff to ensure high-quality dishes and timely service, maintaining cleanliness and safety standards throughout your shift.

The role requires strong culinary skills, the ability to follow recipes, and flexibility to work varied shifts in a high-volume hotel kitchen. Join a team that values precision, teamwork, and guest satisfaction.

Qualifications

• Knowledge of food handling and cooking techniques including braising, sauté, baking, roasting, poaching, grilling, steaming and frying.
• Strong knife skills.
• Able to read and execute basic recipes for hot or cold items.
• Basic math to understand recipes and measurements.
• Good eye/hand coordination to operate kitchen equipment.

Responsibilities

• Prepare and cook food following menu specifications and recipes.
• Demonstrate intermediate proficiency in culinary functions.
• Work with leaders to ensure timely service and high-quality dishes.
• Set up workstation with mise en place and required tools.
• Maintain sanitation and safety standards per health guidelines.
• Complete opening and closing procedures and stock stations as needed.

Skills

Cooking techniques

Knife skills

Reading recipes

Basic math

Hand-eye coordination

High-volume hospitality

ServeSafe knowledge

Flexible shifts

Culinary attire

Physical stamina

Job description

The Apron Cook 3 will ensure food is prepared according to menu specifications in a timely and save manor. Work and communicate effectively with all other kitchen personnel. Work with leaders to create the best food and culinary experience for our guests. Memorable food well prepared, great flavors.

Responsibilities

• Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
• Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.
• Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
• Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Be able to move/cover from different stations following Omni standards as well as Chefs standards.
• Have the ability to perform job functions with attention to detail, speed and accuracy.
• Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.
• Be able to execute soups and sauces with minimal supervision.
• Have the ability to prioritize, organize and follow-through.
• Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
• Work with Cooks and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.
• Perform opening checklist with minimal supervision.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Maintain a positive and professional approach with coworkers and customers.
• Be able to follow recipe cards and prep lists accurately
• Ability to comprehend and follow recipes.
• 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.
• Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.

Qualifications

• Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Sauté, Baking, Roasting, Poaching, Grilling, Steaming and frying).
• Must have good fundamental knife skills.
• Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination needed to use all kitchen equipment including kitchen knives.
• Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.
• Requires a working knowledge of local, state and federal sanitation standards. ServeSafe certified is preferred.
• Must be able to work a variety of shifts, including weekends, days, nights and holidays.
• Maintain a professional culinary attire, appearance, attitude, and performance.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift.