Production Cook II

Omni Hotels; Houston (TX); On-site; USD 19,000 - 28,000; Full time

Job summary

Omni Hotels in Houston seeks a Production Cook 2 to uphold quality standards in preparing and serving all food. You will learn daily tasks from the supervisor, prep lists, and ensure station readiness and timely execution.

The role requires hands-on cooking across stations, adherence to sanitation rules, and collaboration with the team to deliver consistent dishes for guests in a busy hospitality environment.

Qualifications

• Minimum 6 months of relevant culinary experience, preferably in high volume bar/casual dining operation.
• Knowledge of cooking techniques required.
• Must be able to speak with enthusiasm and engage guests in a pool environment.
• Ability to work cohesively with coworkers across departments.
• Ability to handle stressful situations with a calm, welcoming demeanor.
• Working knowledge of sanitation standards.
• Eye/hand coordination to use kitchen equipment.
• Motivated self-starter focused on quality, cleanliness and teamwork.
• Able to work fast-paced, high-pressure environment while completing tasks.
• Work indoors/outdoors across the shift with varying temperatures.
• Lift/carry/push/pull up to 50 pounds; stand for extended periods.
• Flexible schedule including nights, weekends, holidays.
• Must hold Harris County Food Handlers Card.

Responsibilities

• Prepare and plate items from prep list following recipes and standards.
• Maintain cleanliness and sanitation across station and walk-ins.
• Set up station 15 minutes before opening and coordinate with team.
• Assist with training of new associates and cross-train on stations.
• Ensure proper cooking times/temperatures and rotation of perishables.
• Support events or special meals as needed in collaboration with team.
• Communicate supply needs to supervisor daily.

Skills

Culinary experience

Guest interaction

Calm under pressure

Teamwork

Multitasking

Food safety

Education

Harris County Food Handlers Card

Tools

Paring knife

Chef knife

Vegetable peeler

Job description

Position Overview:

The Production Cook 2 will provide and maintain high quality standards and procedures in preparing and serving all food.

Key Responsibilities:

• Must maintain regular attendance in compliance with Omni Standards as required by scheduling which will vary according to the needs of the hotel
• Communicate with the supervisor/Chef to learn of daily work tasks and complete a daily prep list.
• Prepare all items on prep list following standard procedure or otherwise told by supervisor.
• Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
• Insure station is set 15 minutes prior to opening
• Fire all food for service and to serve on line.
• Perform work assignments to meet proper quantities and quality within the necessary time frame
• Able to work all stations in the kitchen.
• Able to prep and plate all items on the menu.
• Responsible for training of new associates.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Maintain cleanliness of work area at all times.
• Keep walk-in, prep area and equipment up to Health Department at all time.
• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Date all food containers and rotate as per EcoSure/Omni standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Cooperate with other cooks to prepare events or special requirements on meals.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.
• Communicate to supervisor on a regular basis of any missing or needed items
• Complete other tasks as assigned by management.

Qualifications:

• Minimum 6 months of relevant culinary experience, preferably in high volume bar/casual dining restaurant operation.
• Knowledge of cooking techniques required.
• Must be able to speak with enthusiasm and be comfortable talking and interacting with guests in a pool environment.
• Ability to work cohesively with co-workers both within and outside of your department
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Requires a working knowledge of sanitation standards.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
• The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Must be able to work in indoor/outdoor kitchen throughout entire shift, with fluxing temperatures
• Ability to produce high volumes of work while maintaining quality per Omni standards
• The ability to lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Must be able to stand or walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Flexible schedule to include nights, weekends, and holidays.
• Required to have Harris County Food Handlers Card
• Ability to stand 8+ hours a day
• Ability to multitask
• Basic knife skills required
• Tools needed to perform most task are paring knife, chef knife and vegetable peeler