Line Cook 3

Omni Hotels & Resorts; New Orleans (LA); On-site; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels & Resorts in New Orleans seeks a Line Cook III to ensure timely preparation of menu items in a fast-paced hotel kitchen. You will work the outlet hot and cold line, coordinating with supervisors and other kitchen staff.

The role requires at least 2 years of culinary experience in hotels or restaurants, strong knife skills, following recipes, and stamina to stand long hours. Culinary degree is preferred.

Qualifications

• At least 2 years culinary experience in hotel/restaurant kitchen.
• Ability to work with minimal supervision and with others.
• Excellent written and verbal communication and organizational skills.
• Stands up to a fast-paced, high-pressure environment; knowledge of weights and measures.
• Food Handlers certification required or upon hire.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to company specifications, with limited supervision from management.
• Maintain station organization and prep sheets with emphasis on timing for service.
• Use culinary equipment safely and properly.
• Plate presentations that meet specifications.
• Communicate with other team members and attend required trainings.
• Work on the restaurant line and assist during service.

Skills

Culinary skills

Team player

Knife skills

Time management

Education

Culinary degree or formal training

Job description

Overview:

The Line Cook 3 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.