Bar Traza Cook 1 PM -Full Time

Omni Hotels & Resorts•Carlsbad, CA

6d•Onsite

About The Position

The Cook 1 is a valuable member of Omni La Costa’s legendary Culinary Team. Our Cook 1’s prepares and cook food and perform other related culinary functions. The Cook 1 has significant experience as a culinarian. He / she shall possess advanced culinary skills and have “high level proficiency” in culinary functions. Cook 1’s shall have an “advanced” understanding of various cooking methods, ingredients, equipment and procedures. He or she should be able to perform all workstations as needed including opening and closing procedures. The Cook 1 shall be able to instruct, motivate, teach and coach others in the Kitchen, providing guidance to Cook 2’s and 3’s. Cook 1’s shall be able to do their work, accomplishing most tasks with no supervision or very minimal supervision. Culinary skills will be proven by on the job performance and / or evaluation and tastings.

Requirements

Certification of culinary training or apprenticeship.
RBS Certification
5 years experience as a line cook in 4 star or higher rated restaurant/hotel.
Ability to communicate in English with guests, co-workers and management to their understanding.
Exceptional Culinary Talent and / or interest / knowledge
Ability to work in a fast-paced environment

Nice To Haves

Previous Culinary supervisory experience.
High school diploma or equivalent vocational training certificate.
Prior “lead” experience or other kind of junior leadership experience in a kitchen.

Responsibilities

Prepare and cook food and perform other related culinary functions.
Have an “advanced” understanding of various cooking methods, ingredients, equipment and procedures.
Be able to perform all workstations as needed including opening and closing procedures.
Be able to instruct, motivate, teach and coach others in the Kitchen, providing guidance to Cook 2’s and 3’s.
Be able to do their work, accomplishing most tasks with no supervision or very minimal supervision.
Be a “well-rounded” Culinarian with a drive and passion for all areas worked.
Have the ability to assume responsibility out of his or her immediate assigned work area to ensure that the job gets done.
Have the ability to delegate work effectively to other Cooks.
Be a clear thinker, be able to remain calm in stressful situations and have the ability to resolve problems using good judgment.
Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
Be able to set up and stock ALL stations without supervision, according to standard and with necessary supplies and prep lists used.
Lead by example on a daily basis, fully executing Omni culinary procedures and policies with expertise.
When following prep lists and recipe cards, shall also have the ability to accurately prepare and convert for use according to needed volumes.
Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.