Line Cook 2 - New South Kitchen

Omni Hotels; Atlanta (GA); Hybrid; USD 21,000 - 28,000; Full time

Job summary

Omni Hotels in Atlanta seeks a Line Cook 2 to join the New South Kitchen/Top Draft Sports Lounge. You will execute high-quality dishes, cover stations, and maintain mise en place with guidance from senior cooks.

Ideal candidates have 2–4 years as a Line Cook in upscale settings, strong knife skills, and the ability to work under pressure in a fast-paced environment; ServeSafe certification upon hire if not already held.

Qualifications

• 2–4 years experience as a Line Cook in upscale hotel or restaurant.
• Intermediate culinary talent.
• Ability to work in a fast-paced environment.
• Ability to work under pressure to meet guest orders.
• ServeSafe Food Handler certification required on hire if not already certified.

Responsibilities

• Prepare and cook food and perform related culinary functions.
• Demonstrate strong culinary skills with intermediate proficiency.
• Maintain knowledge of knife skills and apply in kitchen.
• Move between stations following Omni and Chef standards.
• Execute soups and sauces with minimal supervision.
• Maintain understanding of cooking methods, ingredients, equipment.
• Follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to stock stations.
• Set up workstation with mise en place and supplies.
• Follow recipe cards and prep lists.
• Complete opening and closing procedures.
• Maintain knowledge of equipment use and safety.
• Ensure food comes out high quality and timely.

Skills

Line Cook experience

Culinary skills

Fast-paced environment

Work under pressure

Job description

Line Cook 2

Overview

A New South Kitchen/Top Draft Sports Lounge Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Move/cover different stations following Omni standards as well as Chefs standards.
• Execute soups and sauces with minimal supervision.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and maintain, correct and follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Follow recipe cards and prep lists accurately
• Complete opening and closing procedures
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications

• 2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant
• Intermediate Culinary Talent
• Ability to work in a fast-paced environment
• Ability to work well under pressure of meeting production schedules and timelines for guests orders.
• Must be able to attain a valid ServeSafe Food Handler certification upon hire if not already certified