La Mansion | Outlet Cook 3

Omni Hotels & Resorts•San Antonio, TX

3d•Onsite

About The Position

The Outlet Cook 3 ensures food is prepared promptly and according to menu specifications. The role works with limited management supervision, communicates effectively with other kitchen personnel, and prepares menu items on an outlet hot/cold line within the specified meal-period timelines. It also involves organizing preparation and station work, using culinary equipment safely, and delivering plate presentations that meet company specifications.

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.
Must have an unexpired Food Handlers credential or obtain one upon hire.
Ability to work in a fast-paced, high-pressure environment while carrying out 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 an outlet hot/cold line within the specified timeline for each meal period.
Organize preparation work using prep sheets and station guides and manage the timeline for readiness before service.
Use culinary equipment properly and safely.
Prepare plate presentations according to specifications.
Communicate effectively with kitchen team members.
Maintain a positive and professional attitude in stressful situations.
Attend required monthly department meetings and company trainings.
Perform other duties assigned by management.
Work on a restaurant line.
Apply basic knife skills and knowledge of vegetable cuts.