PM Line Cook 1 - Top Draft Sports Lounge

Omni Hotels & Resorts; Atlanta (GA); On-site; USD 19,000 - 28,000; Full time

Job summary

Omni Hotels & Resorts in Atlanta is seeking a Line Cook 1 to support the Executive Sous Chef and ensure consistent production across outlets. You will follow recipes, maintain sanitation, and assist in daily kitchen operations.

The role requires basic knife skills, at least 2 years of fast-paced culinary experience, the ability to multi-task, stand long shifts, and be willing to work nights, weekends and holidays within 50 miles of the hotel.

Qualifications

• Knife skills are required.
• Minimum of 2 years in a fast-paced culinary environment.
• Ability to multitask and maintain 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, enforce, and adhere to Omni's rules, policies, procedures, standards and recipes.
• Support lead cook and supervisor.
• Control quality and consistency of all food served.
• Ensure all food supplies 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.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organized daily.
• Ensure staff follows Ecosure rules and procedures.
• Ensure all kitchen equipment is in good working order.
• Report proper maintenance of walk-in coolers.
• Ensure food quality and consistency.
• Know hotel and kitchen expectations and guidelines.
• Ensure all shipments are properly processed upon arrival.
• Understand all food preparation standards as stated in the recipes.

Skills

Knife skills

Experience in fast-paced culinary env.

Multitasking & sanitation

Stand for long shifts

Flexible scheduling

Residence within 50 miles

Food Handlers certification

Job description

Line Cook 1

Overview

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

• To follow, enforce, comply and adhere to all Omni's rules, policies, procedures, standards and recipes at all times.
• 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.
• Required to learn all menu items produced by assigned station.
• Refrigeration of cold food.
• Help to make sure of product availability for all outlets items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organize every day by any business
• Ensure staff follows Ecosure rules and procedures.
• Ensures that all kitchen equipment is in good working order.
• Report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Ensure food quality and consistency.
• Knows hotel and kitchen expectations and the proper guidelines.
• Ensure all shipments are properly process upon arrival.
• Understand all food preparations standards as stated in the recipe books.

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.