Cook 2

French Lick Resort•Charlotte, NC

5d•Onsite

About The Position

Location Charlotte Hotel The Omni Charlotte Hotel envelopes you in comfort with a touch of genuine North Carolina hospitality. Centrally located in the heart of Charlottes financial district, the AAA four-diamond hotel is the perfect destination for convenience to area businesses or to explore countless attractions. Linked to 12 city blocks via sky bridge, the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district. Omni Charlottes 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 Charlotte Hotel may be your perfect match. Job Description To prepare and cook all menu items according to Omni specifications and standards and work in conjunction with all line cooks to ensure the safe and clean function of the kitchen.

Requirements

Minimum of three years culinary experience in a hotel or restaurant
Display advanced knife skills
Ability to multi-task and understand kitchen sanitation
Strong background in prep, hot line and cold line necessary.
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.
Dynamic, enthusiastic, creative minded person who thrives under pressure and is able to perform multiple functions and troubleshoot when needed.
Excellent customer service and verbal communication skills
Maintain a professional business appearance, attitude, and performance

Nice To Haves

Associates or Bachelors degree from a Culinary Arts program is preferred

Responsibilities

Communication with the Executive / Sous Chef to learn daily work tasks and complete a daily prep list.
Performing work assignments to meet proper quantities within a necessary time frame.
Being knowledgeable and able to work all stations in the kitchen.
Being knowledgeable and have the ability to plate and prepare all menu items.
Communication and working with the culinary team to coordinate all hot and cold foods.
Communication of all food items needed for current and future shifts.
Maintain sanitation standards as communicated by health department.
Maintain cleanliness of work area and shared kitchen spaces.
Preparing culinary dishes to Omni standard and executing F&B orders in a timely manner.
Completing any other assignments as assigned by Executive / Sous Chef.
Works one to two days ahead of the operation to ensure product delivery is on time and ample supplies are available.
Be pleasant, smile and greet all guests, using surnames when obtained.
Create memorable, WOW experiences for each and every guest.
Assists with directing proper sanitation of all kitchen facilities and equipment.
Knows expectations and ensures that they uphold the quality and flavor standards.
Controls the quality and consistency of all food served.
Ensure work areas are set no less than 15 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in producing and plating plates.
Prepare and properly store food items for advanced production.
Report any maintenance or security problems to the appropriate department promptly.