Cook 3 | Trick Rider

Omni Hotels; Frisco (TX); Hybrid; USD 32,000 - 45,000; Full time

Job summary

Omni Hotels is seeking a Line Cook 3 to prepare food items per menu specifications, working efficiently on a hot/cold line and coordinating with kitchen staff.

The role requires strong culinary fundamentals, the ability to follow recipes, and teamwork in a fast-paced hotel kitchen. Training and monthly meetings are part of the role.

Qualifications

• At least 2 years of culinary experience in a hotel or restaurant kitchen.
• Ability to work with others and with limited supervision.
• Excellent written and verbal communication and organizational skills.
• Basic math skills and understanding of weights and measures.
• Able to follow recipes precisely.
• Must have Food Handlers certification or obtain on hire.
• Able to work in a fast-paced, high-pressure environment while completing delegated tasks.
• Culinary degree or formal training strongly preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Must be able to stand/walk for extended periods with bending/twisting.
• Able to use culinary tools (knives, equipment) and taste/smell.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specifications.
• Demonstrate good knowledge of culinary fundamentals and techniques.
• Work on a hot/cold line and execute items within timelines for each meal period.
• Stay organized with prep sheets and station guides and manage personal timeline for service.
• Use culinary equipment properly and safely.
• Plate presentations that meet specifications.
• Communicate with other team members.
• Maintain a positive, professional attitude in stressful situations.
• Attend monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Work on a restaurant Line.
• Basic knife skills and vegetable cuts.

Skills

Culinary fundamentals

Team communication

Knife skills

Time management

Education

Culinary training/degree preferred

Job description

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 have 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.