Outlet Cook 1

Omni Hotels; Virginia (MN); Hybrid; USD 32,000 - 42,000; Full time

Job summary

Omni Hotels is seeking a Line Cook 1 to join its kitchen team. The role requires preparing and storing items per hotel specifications and working on a hot/cold line during service.

The ideal candidate has 3 years of culinary experience or equivalent, strong knife skills, and the ability to thrive in a fast-paced environment while maintaining hygiene and safety standards.

Qualifications

• 3 years of culinary experience preferred; or equivalent.
• Solid cooking skills and technique understanding.
• Basic math and weights/measurements for recipes.
• Must have unexpired Food Handlers certification.
• Ability to stand for 8+ hours.
• Flexible scheduling including nights, weekends, and holidays.

Responsibilities

• Prepare all food items as directed by supervisor and to the company specifications.
• Work on the outlet hot/cold line executing menu items within the specified timeline for each meal period.
• Identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Skills

Line cook experience

Knife skills

Sanitation & safety

High-pressure environment

Flexible scheduling

Food handlers

Education

Culinary degree or formal training

Tools

Robot coupe

Oven

Grill/Stove

Microwave

Slicer/Meat slicer

Job description

Overview:

The Line Cook 1 ensures all prep items are prepared and stored according to hotel specifications.

Responsibilities:

• Independently prepares all food items as directed by supervisor and to the company specifications.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Qualifications:

• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
• Proper care and cleaning of all kitchen equipment.
• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
• 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+ hour per day
• Flexible scheduling to include nights, weekends, and holidays
• Must be familiar weights and measures in order to follow and multiply standard recipes.
• Must have basic mathematical skills.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• Must have unexpired Food Handlers – or obtain upon hire.
• 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