J1 Culinary Trainee

About the Resort

The Omni Homestead Resort & Spa has been delighting vacationers—including 24 U.S. Presidents—for over 250 years. A recently completed $170 million renovation restored the historic character of this Allegheny Mountain resort in Virginia. We are a four-season resort offering superb restaurant dining experiences, championship golf, a spa, winter sports, and numerous activities ideal for families and corporate outings.

Associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude, and empowerment.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to 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 within 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 trainings.
• Complete other duties as assigned by management.
• Demonstrate basic knife skills and knowledge of vegetable cuts.

Requirements

• At least 2 years of culinary experience in a hotel or restaurant kitchen.
• Able 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.
• Able 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.
• Able to lift, push, pull, and carry moderate weight.
• Able to walk and stand for extended periods, with frequent bending and twisting.
• Proficient in using culinary tools (knives, commercial equipment, etc.) and able to taste/smell food.