Cook 3 | Falcon's Nest | Full Time

Omni Hotels & Resorts•Fernandina Beach, FL

About The Position

The Line Cook 3 ensures food is prepared in a timely manner and according to menu specifications. The role works and communicates effectively with other kitchen personnel, preparing food with limited management supervision and supporting service on a restaurant hot or cold line. The Cook 3 maintains an organized station, follows prep sheets and station guides, and prepares dishes to the required presentation standards.

Requirements

At least 2 years of culinary experience in a hotel or restaurant kitchen.
Ability to work efficiently without immediate management supervision and work well with others.
Excellent written and verbal communication skills and organizational skills.
Basic mathematical skills and understanding of weights and measures.
Ability to follow recipes.
Unexpired Food Handler credential, or ability to obtain one upon hire.
Ability to work in a fast-paced, high-pressure environment while completing delegated tasks and assignments.
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

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Prepare food items efficiently as directed by a supervisor and according to company specifications, with limited management supervision.
Execute menu items on a hot or cold line within the specified meal-period timelines.
Organize station preparation using prep sheets and station guides, managing the timeline for service readiness.
Use culinary equipment properly and safely.
Plate dishes according to specifications.
Communicate with other team members and work effectively with kitchen personnel.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Complete other duties assigned by management.
Work on a restaurant line.
Apply basic knife skills and vegetable cuts.