Cook 1 | Trick Rider

Omni Hotels & Resorts•Frisco, TX

1d•Onsite

About The Position

The Line Cook 1 ensures all prep items are prepared and stored according to hotel specifications. This role involves independently preparing all food items as directed by a supervisor and to company specifications. The cook will work on an outlet hot/cold line, executing menu items within specified timelines for each meal period. Key responsibilities include identifying and inspecting all food products for quality, following proper storage procedures for walk-in coolers, and safely using all culinary equipment. A solid understanding of cooking skills and techniques is essential, as is maintaining the cleanliness of the walk-in, prep area, and equipment to meet Health Department and EcoSure standards. The position also requires attending department meetings and other company-required trainings, and completing other duties as assigned by management.

Requirements

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
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.
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.

Nice To Haves

3 years of culinary experience preferred
well-versed in operation of at least one culinary station
Culinary degree and/or formal training preferred.

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.