H2B - Cook 2

Omni Hotels; Northern (KY); Hybrid; USD 19,000 - 25,000; Full time

Job summary

Omni Hotels is seeking a Line Cook to prepare menu items on time and to specifications in a fast-paced hotel kitchen.

You will work on hot and cold lines, follow recipes, manage prep sheets, and communicate with the kitchen team. A culinary degree or formal training is preferred, and at least two years of hotel/restaurant experience is required. Must be able to stand for long periods and lift moderate weight.

Qualifications

• At least 2 years culinary experience in a hotel or restaurant kitchen.
• Ability to work 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.
• Unexpired Food Handlers permit or obtain upon hire.
• Ability to work in a fast-paced high pressure environment.
• Culinary degree or formal training strongly preferred.
• Must lift, push, pull and carry moderate weight.
• Able to stand/walk for extended periods.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specifications.
• Good knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line executing menu items in the specified timeline.
• Stay organized with prep sheets and station guides to service time.
• Understand how to use all culinary equipment properly and safely.
• Prepare plate presentations that meet specifications.
• Communicate with other team members and maintain a positive attitude.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Work a restaurant Line and apply knife skills and vegetable cuts.

Skills

Culinary knowledge

Communication skills

Team collaboration

Knife skills

Education

Culinary degree or training

Job description

Overview

The Line Cook 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