Marche Burette Cook 3 | Full-Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 36,000 - 54,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Line Cook to prepare menu items on the hot/cold line, ensuring quality and timely service. You will follow recipes, coordinate with the kitchen team, and maintain organized prep sheets and timelines.

The role requires 2+ years of culinary experience, strong communication, and the ability to work under pressure in a hotel kitchen. A culinary degree is preferred; food safety certification is required or obtained on hire.

Qualifications

• Minimum 2 years culinary experience in hotel or restaurant kitchen.
• Able to work efficiently with minimal supervision and collaboratively.
• Excellent written and verbal communication and strong organizational skills.
• Basic math skills and understanding of weights and measures.
• Able to follow recipes and use standard portions.
• Food Handlers certification or eligible upon hire.
• Ability to work in a fast-paced, high-pressure environment.
• Culinary degree or formal training strongly preferred.
• Must be able to lift and carry moderate weight.
• Standing/walking for extended periods, with bending and twisting.

Responsibilities

• Prepare all food items efficiently as directed by supervisor and per company specifications.
• Demonstrate good knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line executing menu items within timelines.
• Stay organized with prep sheets and station guides and manage their own timeline.
• Safely use all culinary equipment and tools.
• Present plates that meet specifications.
• Communicate effectively with team members.
• Maintain a positive, professional attitude under stress.
• Attend monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Work a restaurant Line.
• Demonstrate knife skills and vegetable cuts.

Skills

Teamwork

Communication

Time management

Mathematical skills

Knife skills

Food safety

Follow recipes

Stress management

Physical stamina

Culinary tools

Education

Culinary degree

Job description

Overview

The Line Cook 3 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.