Line Cook 1 | Full Time

Omni Hotels•Irving, TX

63d•Onsite

About The Position

This is an hourly role within the culinary department. This person is responsible for providing technical and administrative support to the Sous Chefs, ensuring effective operation of the kitchens and dining outlets, and additionally responsible for preparing daily requisition for food areas. Cook 1 is expected to aid in maintaining and setting standards of quality and consistency throughout the kitchens, assisting in, and directing training and coaching opportunities for cooks on team.

Requirements

Associates degree or higher in Culinary Arts, or commensurate experience within the culinary industry
Minimum 3 years' experience working in a professional kitchen
Knowledge of Microsoft Word, Excel, Delphi, or similar programs
Excellent organizational and time management skills, including the ability to manage competing priorities
Clear, positive, energetic communication skills, both verbal and written

Nice To Haves

Previous experience within fine dining, high volume, and multi-outlet resort / restaurant group (strongly preferred)
Previous fine dining Banquet experience (strongly preferred)
SERV Safe Certified (strongly preferred)

Responsibilities

Works as a leader in all kitchen areas.
Able to work skillfully in all kitchen areas, including Garde Manger, Banquets, and all restaurants.
Responsible for supporting training and safety of Staff.
Responsible for product availability for all restaurant or banquet items.
Directs proper sanitation and organization of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order, generates reports if necessary, and directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands-on control over daily food production.
Maintains good working relationship with Front of the House Managers.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Ensure that all food safety guidelines are followed in accordance with local health department regulations.
Maintain and enforce food quality and visual appeal.
Must be able to understand, organize and maintain B.E.O.s
Checks with Executive Chef and Sous Chefs daily for any special products or preparations
Ensure that all products are labeled, dated, and rotated daily.
Hold a daily pre-shift meeting to insure the proper transfer of information
Follow all organization and sanitation L.S.O.P.s