Line Cook - Fast-Paced Kitchen, Flexible Scheduling

Omni Hotels & Resorts

Atlanta (GA)

On-site

USD 18,000 - 25,000

Full time

3 days ago
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Job summary

Omni Hotels & Resorts in Atlanta seeks a Line Cook I to support the Executive Sous Chef and ensure smooth kitchen operations across food production outlets.

The role emphasizes following recipes, maintaining sanitation, and assisting with stock, quality, and timing during peak service. Candidates should have basic knife skills, at least 2 years in a fast-paced culinary setting, and be able to stand long hours, including nights and weekends.

Qualifications

  • Minimum of 2 yrs experience in fast paced, culinary environment.
  • Ability to multi-task and understand kitchen sanitation.
  • Must be able to stand for 8+ hours per day.
  • Flexible Scheduling to include nights, weekends, and holidays.
  • Must reside within 50 miles of the hotel.
  • Must have or obtain a Food Handlers certification.

Responsibilities

  • Follow, enforce, comply with Omni’s rules and recipes.
  • Support lead cook and supervisor.
  • Control quality and consistency of all food served.
  • Ensure all food supplies are available for service on time.
  • Assist in controlling food cost.
  • Learn all menu items produced by assigned station.
  • Maintain refrigeration of cold foods.
  • Ensure sanitation of kitchen facilities and equipment.
  • Keep kitchen organized daily.
  • Ensure staff follows Ecosure rules and procedures.
  • Report maintenance needs of equipment and walk-ins.
  • Ensure proper handling of shipments on arrival.
  • Understand all food preparations standards in recipe books.

Skills

Knife skills
Fast-paced kitchen
Multitasking

Job description

Omni Hotels & Resorts in Atlanta seeks a Line Cook I to support the Executive Sous Chef and ensure smooth kitchen operations across food production outlets.

The role emphasizes following recipes, maintaining sanitation, and assisting with stock, quality, and timing during peak service. Candidates should have basic knife skills, at least 2 years in a fast-paced culinary setting, and be able to stand long hours, including nights and weekends.

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