Bobs Cook 1 | Part-Time

Overview

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

• Follow, enforce, comply and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times.
• Support lead cook and supervisor
• Control quality and consistency of all food served.
• Affirm all food supplies necessary for service are in appropriate supply on a timely basis.
• Afford learning all menu items produced by assigned station.
• Refrigerate cold food.
• Help to make sure of product availability for all outlets items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organize every day by any business.
• Ensures that all kitchen equipment is in good working order.
• Reports proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Ensures food quality and consistency.
• Knows hotel and kitchen expectations and the proper guidelines.
• Affirms all shipments are properly processed upon arrival.
• Understands all food preparations standards as stated in the recipe books.

Qualifications

• Display basic knife skills
• Minimum of 2 yrs experience in fast paced, culinary environment.
• Ability to multi-task and understand kitchen sanitation.
• Must be able to stand for 8+ hours per day.
• Flexible Scheduling to include nights, weekends, and holidays.
• Must reside within 50 miles of the hotel.

Benefits

Omni Hotels & Resorts Is An Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster Is Available Using The Following Link EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.