Line Cook II: Precision Prep & Plating Expert

Omni Hotels; New Orleans, Northern (LA, KY); Hybrid; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels is seeking a Line Cook 2 to ensure timely, menu-compliant preparation of all items. You will work closely with kitchen staff and follow supervisor directions to maintain high quality throughout service periods.

The role requires at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, and the ability to manage prep sheets. A culinary degree or formal training is preferred, with the expectation to handle fast-paced conditions professionally.

Qualifications

• 2+ years of culinary experience in hotel or restaurant kitchen.
• Excellent written and verbal communication; strong organizational skills.
• Ability to follow recipes precisely and manage weights and measures.
• Fast-paced, high-pressure environment experience.
• Must be able to lift and stand for extended periods; handle kitchen equipment.
• Unexpired Food Handlers certificate or obtain upon hire.

Responsibilities

• Efficiently prepare all menu items as directed by supervisor and company specs.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line to execute items within timeline.
• Stay organized with prep sheets and station guides to meet service times.
• Ensure proper use and safety of culinary equipment.
• Produce plate presentations that meet specifications.
• Communicate effectively with team members.
• Maintain positive, professional attitude in stressful situations.
• Attend monthly department meetings and training.
• Perform other duties as assigned by management.
• Work on a restaurant Line.

Skills

Culinary experience

Teamwork

Communication

Organizational skills

Recipes following

Knife skills

Weights & measures

Education

Culinary degree or formal training

Job description

Omni Hotels is seeking a Line Cook 2 to ensure timely, menu-compliant preparation of all items. You will work closely with kitchen staff and follow supervisor directions to maintain high quality throughout service periods.

The role requires at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, and the ability to manage prep sheets. A culinary degree or formal training is preferred, with the expectation to handle fast-paced conditions professionally.