Line Cook 1 - Fast-Paced Kitchen, Flexible Hours

Omni Hotels; Atlanta (GA); Vor Ort; USD 19.000 - 25.000; Vollzeit

Zusammenfassung

Omni Hotels is seeking a Line Cook 1 to assist the Executive Sous Chef and ensure efficient operation of the kitchen and its food production outlets. You will follow all house policies, support the lead cook, and maintain high standards of food quality and sanitation.

You will be responsible for maintaining fresh inventories, assisting with cost control, and ensuring readiness of menu items at your station. Flexibility for nights, weekends, and holidays is required.

Qualifikationen

• Basic knife skills required.
• Ability to multi-task in a fast-paced culinary environment.
• Competence in kitchen sanitation and safety practices.
• Ability to stand for 8+ hours.
• Flexible scheduling including nights, weekends and holidays.
• Residence within 50 miles of the hotel.
• Food Handlers certification preferred or must be obtained.

Aufgaben

• Follow Omni Hotels' policies, standards and recipes at all times.
• Support lead cook and supervisor in daily operations.
• Control quality and consistency of all food served.
• Ensure timely availability of needed food supplies.
• Assist in controlling food costs.
• Learn all menu items for assigned station.
• Maintain refrigeration of cold foods.
• Direct sanitation of kitchen facilities and equipment.
• Keep kitchen clean and organized daily.
• Ensure staff follows Ecosure guidelines and processes.
• Verify proper operation of kitchen equipment and maintenance of walk-ins.
• Ensure all shipments are processed on arrival and food quality remains high.

Kenntnisse

Knife skills

Multi-tasking

Sanitation

Attention to detail

Jobbeschreibung

Omni Hotels is seeking a Line Cook 1 to assist the Executive Sous Chef and ensure efficient operation of the kitchen and its food production outlets. You will follow all house policies, support the lead cook, and maintain high standards of food quality and sanitation.

You will be responsible for maintaining fresh inventories, assisting with cost control, and ensuring readiness of menu items at your station. Flexibility for nights, weekends, and holidays is required.