Cook PM

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

Job summary

Omni Hotels & Resorts in Charlottesville, VA is seeking a Line Cook 1 to join our hotel culinary team. You will prep and plate items, maintain station readiness, and follow company specifications to ensure quality and consistency across meals.

Responsibilities include independent preparation, operating on a hot/cold line during service, inspecting ingredients for quality, and keeping walk-ins, prep areas, and equipment clean to Health Department standards.

Qualifications

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station.
• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
• Proper care and cleaning of all kitchen equipment.
• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
• Must be familiar with weights and measures to follow and multiply standard recipes.
• Must have basic mathematical skills.
• Culinary degree and/or formal training preferred.

Responsibilities

• Independently prepares all food items as directed by supervisor and to the company specifications.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required training.
• Complete other duties assigned by management.

Skills

Culinary experience

Knife skills

Sanitation and safety

Ability to stand 8+ hours

Flexible scheduling

Education

Culinary degree or formal training

Tools

Oven

Grill/Stove

Microwave

Robot coupe

Mechanical choppers

Job description

Overview:

The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.

Responsibilities:

• Independently prepares all food items as directed by supervisor and to the company specifications.

• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.

• The ability to identify and inspect all food products for quality.

• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

• Safely and properly use all culinary equipment.

• Must have a solid and demonstrated understanding of cooking skills and techniques.

• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.

• Attend department meetings and other company required training.

• Complete other duties assigned by management.

Qualifications:

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station

• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner

• Proper care and cleaning of all kitchen equipment.

• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers

• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety

• Ability to remain active, including standing for 8+ hour per day

• Flexible scheduling to include nights, weekends, and holidays

• Must be familiar with weights and measures to follow and multiply standard recipes.

• Must have basic mathematical skills.

• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.

• Culinary degree and/or formal training preferred.

• Must have unexpired Food Handlers – or obtain upon hire.

• 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.