Cook-Legends-FT

Omni Hotels & Resorts•Tucson, AZ

2d•Onsite

About The Position

The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications. The Omni Tucson National Resort & Spa's associates enjoy an 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. If you are a friendly, motivated person with a passion to serve others, we invite you to bring your talent to join the team at the Omni Tucson National Resort & Spa.

Requirements

Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
Proper care and cleaning of all kitchen equipment.
Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
Ability to remain active, including standing for 8+ hour per day
Flexible scheduling to include nights, weekends, and holidays
Must be familiar with weights and measures to follow and multiply standard recipes.
Must have basic mathematical skills.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Must have unexpired Food Handlers – or obtain upon hire.
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 utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Nice To Haves

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

Responsibilities

Independently prepares all food items as directed by supervisor and to the company specifications.
Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
The ability to identify and inspect all food products for quality.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Safely and properly use all culinary equipment.
Must have a solid and demonstrated understanding of cooking skills and techniques.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
Attend department meetings and other company required training.
Complete other duties assigned by management.