Line Cook — Hot & Cold Stations, Growth Opportunities

Omni Hotels & Resorts; Dallas (TX); On-site; USD 29,000 - 38,000; Full time

Benefits offered by this job

complimentary parking

room and dining discounts

on-site cafeteria access

Job summary

Omni Dallas Hotel in downtown Dallas is seeking a line cook to contribute to Texas Spice, preparing hot and cold dishes and supporting the top-ranked F&B program. You will work in a dynamic team, learn and refine culinary skills while delivering high-quality plates.

With 1–3 years of experience, you will operate a kitchen station, maintain cleanliness, and coordinate with shifts on menu and dietary changes. Flexible scheduling includes nights, weekends, and holidays.

Qualifications

• 1-3 years of culinary experience preferred; well-versed in operation of at least one culinary station.
• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety.
• Ability to remain active, including standing for 8+ hours per day.
• Flexible scheduling to include nights, weekends, and holidays.

Responsibilities

• Preparing a variety of food items (hot and cold) for Texas Spice within a timely manner, prioritizing tasks as necessary.
• Operating at least one station within the kitchen (Saute, Grill, Garde Manger, others as assigned).
• Maintaining cleanliness of all hot and cold preparation stations, and all surrounding culinary areas.
• Organizing and preparing both current and future requisitions.
• Effectively communicating relevant menu and dietary changes between all shifts.

Skills

Culinary experience

Knife skills

Kitchen sanitation

Safety awareness

Flexibility

Stand for long hours

Job description

Omni Dallas Hotel in downtown Dallas is seeking a line cook to contribute to Texas Spice, preparing hot and cold dishes and supporting the top-ranked F&B program. You will work in a dynamic team, learn and refine culinary skills while delivering high-quality plates.

With 1–3 years of experience, you will operate a kitchen station, maintain cleanliness, and coordinate with shifts on menu and dietary changes. Flexible scheduling includes nights, weekends, and holidays.