F&B Administration - Outlet Cook 1

Omni Charlottesville Hotel is a premier full-service hotel in downtown Charlottesville, Virginia, blending Southern charm with contemporary comfort. The recently renovated 205 guest rooms and suites offer scenic views of historic Charlottesville or the Blue Ridge foothills, complemented by thoughtful amenities for both business and leisure travelers.

About the role

The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.

Responsibilities

• Independently prepares all food items as directed by 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.
• Identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Demonstrate a solid understanding of cooking skills and techniques.
• Keep walk-in, prep area, and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company-required training.
• Complete other duties assigned by management.

Requirements

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station.
• 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.
• Familiarity with weights and measures to follow and multiply standard recipes.
• Basic mathematical skills.
• Ability to work in a fast-paced, high-pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• Must have unexpired Food Handlers certification—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.