Cook 2

About the Role

Join a team where hospitality isn’t just what we do; it’s who we are. At Omni Bedford Springs Resort & Spa, you’ll find more than just a job. You’ll discover opportunities to learn, grow, and build a lasting career with a company that values your passion and potential. As part of the Omni family, you'll enjoy comprehensive training, mentorship, and pathways for advancement, all within the inspiring setting of our historic, award-winning resort.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Demonstrate good knowledge of culinary fundamentals and techniques.
• Work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Stay organized with prep sheets and station guides, managing your own timeline to prepare for service.
• Properly and safely use all culinary equipment.
• Execute plate presentations that meet company specifications.
• Communicate effectively with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company training.
• Complete other duties assigned by management.
• Work a restaurant line with basic knowledge of knife skills and vegetable cuts.

Requirements

• At least 2 years of culinary experience in a hotel or restaurant kitchen.
• Ability to work efficiently without immediate supervision and collaborate well with others.
• Excellent written and verbal communication skills, as well as strong organizational skills.
• Basic mathematical skills and understanding of weights and measures.
• Ability to follow recipes accurately.
• Possess an unexpired Food Handlers certification—or obtain one upon hire.
• Ability to work in a fast-paced, high-pressure environment while executing delegated tasks.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull, and carry moderate weight.
• Must be able to walk and stand for extended periods, with frequent bending and twisting.
• Must be able to safely utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.