Four Brothers | Cook 2

Omni Hotels & Resorts•San Antonio, TX

1d•Onsite

About The Position

The Omni La Mansion del Rio is ideally nestled along the historic Riverwalk among the banks of the Paseo del Rio in downtown San Antonio. It is within easy walking distance of the famous Alamo, El Mercado, La Villita District, Spanish governor’s Palace, San Antonio Convention Center and other well-known landmarks. Omni La Mansion del Rio’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni La Mansion del Rio may be your perfect match. Cook 2 Overview: A Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Requirements

2-4 years' experience as a Line Cook at a 4/5-star hotel or restaurant
Intermediate Culinary Talent
Ability to work in a fast-paced environment
Ability to work well under pressure of meeting production schedules and timelines for guests' orders.
Must be able to attain a valid Food Handler certification upon hire if not already certified.

Responsibilities

Prepare and cook food and perform other related culinary functions.
Demonstrate strong culinary skills and have “intermediate level proficiency” in culinary functions.
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Move/cover different stations following Omni standards as well as Chefs standards.
Execute soups and sauces with minimal supervision.
Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
Be knowledgeable and maintain, correct and follow Eco sure and health department standards.
Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
Set up workstation with required mise en place, tools, equipment and supplies according to standards.
Follow recipe cards and prep lists accurately
Complete opening and closing procedures
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.