Line Cook 1

Omni Hotels & Resorts•Irving, TX

1d•Onsite

About The Position

Omni Las Colinas Hotel, a AAA Four Diamond property in Irving, Texas, recently completed a $13-million-dollar renovation, elevating its design, amenities, and guest experiences. The hotel features 401 luxury guest rooms, 96 suites, over 50,000 square feet of event space, and the iconic LRH Restaurant & Bar. It serves as a central hub for leisure travelers, business professionals, and locals, offering waterfront dining, resort-style pool experiences, and curated local events. Omni Las Colinas is seeking passionate, driven, and service-focused individuals to join its team, offering opportunities for career growth in a supportive, inclusive environment with industry-leading training and a commitment to associate well-being and development as part of the Omni Hotels & Resorts family. The Line Cook 1 is responsible for ensuring all prep items are prepared and stored according to hotel specifications.

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+ hours per day
Flexible scheduling to include nights, weekends, and holidays
Must be familiar with weights and measures in order 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 the operation of at least one culinary station
Culinary degree and/or formal training preferred.

Responsibilities

Independently prepares all food items as directed by the 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 the walk-in and returning food to it.
Safely and properly use all culinary equipment.
Must have a solid and demonstrated understanding of cooking skills and techniques.
Keep the walk-in, prep area, and equipment up to Health Department and EcoSure standards at all times.
Attend department meetings and other company-required trainings.
Complete other duties as assigned by management.