Line Cook I — Fast-Paced Kitchen, Flexible Hours, Quality

Omni Hotels & Resorts; Atlanta (GA); On-site; USD 21,000 - 28,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Line Cook 1 to provide technical and administrative support to the Executive Sous Chef and ensure smooth kitchen operations for food production outlets. You will follow all policies, maintain quality, and assist in controlling costs while learning menu items for the assigned station.

The role requires standing 8+ hours, flexibility to work nights, weekends and holidays, and a Food Handlers certification.

Qualifications

• Display basic knife skills.
• 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 Omni rules, policies, procedures and recipes.
• Support lead cook and supervisor.
• Control quality and consistency of all food served.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Learn all menu items produced by assigned station.
• Refrigeration of cold food.
• Ensure product availability for all outlets items.
• Direct proper sanitation of kitchen facilities and equipment.
• Keep kitchen clean and organized daily.
• Ensure staff follows Ecosure rules and procedures.
• Ensure kitchen equipment is in good working order.
• Report maintenance of walk-in coolers and cleanliness.
• Ensure food quality and consistency.
• Know hotel and kitchen expectations and guidelines.
• Ensure shipments are properly processed on arrival.
• Understand all food preparations standards as stated in the recipe books.

Skills

Knife skills

Multi-tasking

Sanitation

Job description

Omni Hotels & Resorts is seeking a Line Cook 1 to provide technical and administrative support to the Executive Sous Chef and ensure smooth kitchen operations for food production outlets. You will follow all policies, maintain quality, and assist in controlling costs while learning menu items for the assigned station.

The role requires standing 8+ hours, flexibility to work nights, weekends and holidays, and a Food Handlers certification.