Line Cook - High-Volume Outlet Kitchen

Omni Hotels & Resorts; San Antonio (TX); On-site; USD 34,000 - 42,000; Full time

Job summary

Omni Hotels & Resorts in San Antonio is seeking a Line Cook 3 to prepare all menu items promptly according to kitchen standards and recipe specifications. You will work closely with other kitchen staff and follow supervisor directions to ensure consistent quality during service.

This role requires at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, the ability to operate on a hot or cold line, and reliable teamwork.

Qualifications

• 2+ years culinary experience in a hotel or restaurant kitchen.
• Excellent written and verbal communication skills.
• Organizational skills and ability to follow recipes.
• Basic mathematical skills and understanding of weights and measures.
• Ability to lift, push, pull and carry moderate weight.
• Must have unexpired Food Handlers certification or obtain upon hire.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications.
• Work on outlet hot/cold line executing menu items within the timeline for each meal period.
• Maintain prep sheets and station guides and manage personal timeline for service.
• Use and operate culinary equipment safely and properly.
• Plate presentations meeting specifications.
• Communicate effectively with team members.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Work on a restaurant Line.

Skills

Written and verbal communication

Organizational skills

Teamwork

Knife skills

Education

Culinary degree or formal training

Job description

Omni Hotels & Resorts in San Antonio is seeking a Line Cook 3 to prepare all menu items promptly according to kitchen standards and recipe specifications. You will work closely with other kitchen staff and follow supervisor directions to ensure consistent quality during service.

This role requires at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, the ability to operate on a hot or cold line, and reliable teamwork.