Restaurant Line Cook

Omni Hotels & Resorts•Pittsburgh, PA

22h•$18 - $20•Onsite

About The Position

Since 1916, the Omni William Penn Hotel has been a landmark of elegance in downtown Pittsburgh. Over the years, we’ve welcomed movie stars, politicians, world leaders, professional athletes, and business icons—cementing our place as one of the city’s most celebrated destinations. At Omni William Penn, our associates are the heart of our success. We foster an All In culture where respect, gratitude, and empowerment are part of every day. Here, you’ll find: A supportive environment with training and mentoring opportunities, Dedicated teammates who take pride in delivering exceptional service, and A workplace where your contributions truly make a difference. If you’re a friendly, motivated individual with a passion for serving others, we invite you to bring your talents to our team. Discover the pride and excitement of working for a company known for its tradition of excellence. The Hotel Line Cook is responsible for cooking, control quality and consistency of all food produced and served in the Hotel Restaurant Outlets. Ensure station is set for service 15 minutes prior to service and all food supplies necessary for service are in appropriate supply on a timely basis. Required to learn all menu items produced by assigned stations and understand & fulfill Guest Orders. This person would be responsible for production of orders in a timely manner.

Requirements

Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances, deep fryer, broiler, steam table, tilt kettle, waffle iron, flat top.
Lifting food cases and metros weighing up to 70 pounds.
Pushing and pulling carts up to 500 pounds.
Regular bending to lift items and supplies.
Regularly moves all around kitchen.
Continuous Standing - Anywhere from brief periods (15 min) to longer periods (4 hours) - at least 75-80% of the day.
Hearing is minimal (Hear equipment, timers, etc)
Vision is Critical (Check quality, portion and presence of food)
Speech is minimal (Communicate with kitchen staff)
Literacy is moderate (Read recipe cards and procedures)
Grease strip – once/month
Bleach – all day
Grease cutter – once/week
Lime away – once/week WARNING: keep away from eyes, don’t swallow, no prolonged inhaling
Hair restraint/hat, gloves, apron, safety shoes must be worn 100% of work period

Responsibilities

Control quality and consistency of all food served.
Insure station is set for service 15 minutes prior to service.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost and quality.
Required to learn all menu items produced by assigned stations and understand B.E.O.
Refrigeration and serving of cold food. Preparation and holding temperatures of all hot foods.
Production of orders in a timely manner.
Execute set-up and production of Breakfast B.E.O.
Complete Banquet prep list left by Supervisors.
Label and date all food products.
Follow all sanitation and organization L.S.O.P.s
To assist in production of all banquet and catering task.
Label date and rotate all items daily.
Work to ensure that work area and coolers are always clean and organized.
Must monitor and document random temperatures throughout each daily scheduled shift.