Bob's Line Cook 2

Omni Hotels & Resorts•Louisville, KY

About The Position

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the Omni Louisville transforms one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout, with interior design that blends elements of the city’s heritage, culture, and character—felt everywhere from the hotel restaurants to a featured bourbon bar, and even the hotel’s speakeasy and bowling alley. Guests can enjoy a vibrant Falls City Market, a 20,000-square-foot urban food hall and grocer directly connected to the hotel lobby. Located at street level, this dynamic space transforms Liberty Street into a lively pedestrian destination. Featuring a diverse selection of food and dessert options—including craft beer, fresh bakery items, and local favorites—the market serves as a welcoming hub for both hotel guests and the local community. If you are a friendly, motivated person, with a passion to serve others, the Omni Louisville Hotel may be your perfect match. Cook 2 | Bob’s Steak and Chop House Overview: A Bob's Steak & Chop Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Requirements

2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant
Intermediate Culinary Talent
Ability to work in a fast-paced environment
Ability to work well under pressure of meeting production schedules and timelines for guests orders.
Must be able to attain a valid Food Handler certification upon hire if not already certified.

Responsibilities

Prepare and cook food and perform other related culinary functions.
Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Move/cover different stations following Omni standards as well as Chefs standards.
Execute soups and sauces with minimal supervision.
Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
Be knowledgeable and maintain, correct and follow Eco sure and health department standards.
Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
Set up workstation with required mise en place, tools, equipment and supplies according to standards.
Follow recipe cards and prep lists accurately
Complete opening and closing procedures
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.