Golf Club Restaurant Line Cook

Omni Hotels & Resorts•Broomfield, CO

13d•$22 - $24•Onsite

About The Position

Omni Hotels & Resorts is seeking a Line Cook for the golf clubhouse, Fairways Restaurant, at the beautiful Interlocken Hotel & Spa! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! Omni Interlocken Resort & Spa is seeking a Line Cook to join our outstanding culinary team! This vital role will work closely with the Executive Chef and Culinary / Kitchen Leaders to ensure successful execution of all operations relating to the Culinary department, resulting in high levels of guest satisfaction and quality food. This highly motivated individual will provide technical and administrative assistance to the Executive Sous Chef and ensure an effective operations of the kitchen and food production outlets. We are looking for motivated and energetic individuals who love contributing to a winning team. If you have culinary experience in a hotel or high volume dining environment, we would love to speak with you about this role. Salary for this position (based on experience): $22.00/ hour- $24.00/hour. Full Time Associates at Omni Interlocken Resort are entitled to elect the following benefits: Medical, Dental, Vision and other health-care benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Interlocken Resort reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race. Additional associate benefits offered include golf privileges, discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Requirements

Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
Must be able to work efficiently and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives without needing immediate supervision from management and work well with others
Excellent written and verbal communication skills as well as organizational skills.
Must have basic mathematical skills and an understanding of weights and measures.
Able to follow recipes. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
Must have unexpired Food Handlers – or obtain upon hire.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
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.
Must be 18 years or older.

Nice To Haves

Culinary degree and/or formal training is strongly preferred.

Responsibilities

Take control of the food quality and service to ensure guests receive a truly delicious and memorable experience.
Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
Setting up and cleaning down the kitchen after service.
Good knowledge of culinary fundamentals and techniques.
Ability to work on an outlet hot/cold line executing items in the specified timeline.
Ensure the kitchen is kept clean and hygienic at all times.
Ensure all stocks are kept under optimum conditions.
Ensure all mise-en-place is always freshly prepared and on time.
Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
Ensure any anticipated issues are communicated promptly to the Head Chef.
Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Collect feedback from the guest during the session and report to chef on any complaints or issues.
Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
Adhere to Health & Safety policies and regulations.
Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
Able to handle pressure calmly and professionally.
Attend training courses as and when required.
Passion for cooking and producing high quality food.
Able to tackle every task given with the highest levels of enthusiasm.
Be an excellent team player