Cook 2 | Seltzer's

Omni Hotels & Resorts•Oklahoma City, OK

20h•Onsite

About The Position

Join the team at the 605-room Omni Oklahoma City Hotel, a convention center hotel located in downtown Oklahoma City, adjacent to the Paycom Center, Oklahoma Convention Center, and Scissortail Park. The luxury property features Mokara Spa, six food & beverage outlets, 76,000 square feet of meeting space, a retail outlet, fitness center, and rooftop pool. Associates benefit from a dynamic work environment, comprehensive training, and a reputation for exceptional service. The Line Cook 2 is responsible for ensuring all food is prepared promptly and according to menu specifications, working and communicating effectively with all kitchen personnel.

Requirements

Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
Must be able to work efficiently without needing immediate supervision from management and work well with others.
Excellent written and verbal communication skills as well as organizational skills.
Must have basic mathematical skills and an understanding of weights and measures.
Able to follow recipes.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Ability to stand for extended periods of time (at least 8 hours/shift).
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 attain a valid Food Handler certification upon hire.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Responsibilities

Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
Good knowledge of culinary fundamentals and techniques.
Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
A proper understanding of how to use all culinary equipment properly and safely.
The ability to do plate presentations that meet our specifications.
Ability to communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties as assigned by management.
Ability to work a restaurant line.
Basic knowledge of knife skills and the different vegetable cuts