Hotel Restaurant Line Cook

Omni Hotels & Resorts•Broomfield, CO

4d•$22 - $24•Onsite

About The Position

The position of Hotel Restaurant Line Cook ensures that all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel. Salary for this position is (based on experience): $22.00 - $24.00/hour. Part Time Associates at Omni Interlocken are entitled to elect the following benefits: Dental, Vision and other healthcare benefits, tuition reimbursement, and 401k. Omni Interlocken reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race. Additional associate benefits offered include free meals in Associate Café, golf privileges, discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Requirements

Required to have at least 2 years of culinary experience in a hotel or fast paced 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.
Must have unexpired Food Handlers certification prior to first date of employment.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
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.
Must be 18 years or older.
Must be available to work a flexible schedule that includes weekends and holidays.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

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 training.
Complete other duties assigned by management.
Ability to work a restaurant Line.
Knowledge of knife skills and the various vegetable cuts.