Line Cook 2

Omni Hotels; New Orleans, Northern (LA, KY); Hybrid; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels is seeking a Line Cook 2 to ensure timely, menu-compliant preparation of all items. You will work closely with kitchen staff and follow supervisor directions to maintain high quality throughout service periods.

The role requires at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, and the ability to manage prep sheets. A culinary degree or formal training is preferred, with the expectation to handle fast-paced conditions professionally.

Qualifications

• 2+ years of culinary experience in hotel or restaurant kitchen.
• Excellent written and verbal communication; strong organizational skills.
• Ability to follow recipes precisely and manage weights and measures.
• Fast-paced, high-pressure environment experience.
• Must be able to lift and stand for extended periods; handle kitchen equipment.
• Unexpired Food Handlers certificate or obtain upon hire.

Responsibilities

• Efficiently prepare all menu items as directed by supervisor and company specs.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line to execute items within timeline.
• Stay organized with prep sheets and station guides to meet service times.
• Ensure proper use and safety of culinary equipment.
• Produce plate presentations that meet specifications.
• Communicate effectively with team members.
• Maintain positive, professional attitude in stressful situations.
• Attend monthly department meetings and training.
• Perform other duties as assigned by management.
• Work on a restaurant Line.

Skills

Culinary experience

Teamwork

Communication

Organizational skills

Recipes following

Knife skills

Weights & measures

Education

Culinary degree or formal training

Job description

Overview:

The position of Line Cook 2 ensures that 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 training.




• Complete other duties 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 of 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.