Double Date Cook 1 PM

Omni Hotels & Resorts•Rancho Mirage, CA

1d•$26 - $26

About The Position

The Cook 1 ensures that prep items are prepared and stored according to hotel specifications. The role independently prepares food items as directed by a supervisor and to company specifications, and works on outlet hot or cold lines to execute menu items within the specified timelines for each meal period. The Cook 1 inspects food products for quality, follows food-storage procedures, uses culinary equipment safely and properly, and maintains a solid understanding of cooking skills and techniques. The walk-in, prep area, and equipment must meet Health Department and EcoSure standards. The position also involves attending department meetings and required company training, as well as completing other duties assigned by management.

Requirements

Properly use and care for cooking utensils and equipment, including pots, pans, dishware, silverware, glassware, food slicing machines, knives, and salad spinners.
Properly care for and clean kitchen equipment.
Knowledge of ovens, grills or stove burners, microwaves, Robot Coupe equipment, and mechanical choppers.
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety.
Ability to remain active, including standing for more than 8 hours per day.
Flexible scheduling that includes nights, weekends, and holidays.
Familiarity with weights and measures to follow and multiply standard recipes.
Basic mathematical skills.
Ability to work in a fast-paced, high-pressure environment while executing delegated tasks and assignments.
Unexpired Riverside County Food Handler credential, or ability to obtain it upon hire.
Ability to lift, push, pull, and carry moderate weight.
Ability to walk and stand for extended periods, with frequent bending and twisting.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.

Nice To Haves

Three years of culinary experience; well-versed in operating at least one culinary station.
Culinary degree and/or formal training.

Responsibilities

Independently prepare food items as directed by a supervisor and according to company specifications.
Work on an outlet hot or cold line, executing menu items within the specified timeline for each meal period.
Identify and inspect food products for quality.
Follow storage procedures when removing food from or returning it to the walk-in.
Use culinary equipment safely and properly.
Maintain the walk-in, prep area, and equipment to Health Department and EcoSure standards.
Attend department meetings and other required company training.
Complete other duties assigned by management.