Vue Cook 1-Full Time

Omni Hotels & Resorts•Carlsbad, CA

About The Position

The Cook 1 is a valuable member of Omni La Costa’s legendary Culinary Team. Our Cook 1’s prepare and cook food and perform other related culinary functions. The Cook 1 has significant experience as a culinarian. He / she shall possess advanced culinary skills and have “high level proficiency” in culinary functions.

Requirements

Certification of culinary training or apprenticeship.
5 years experience as a line cook in 4 star or higher rated restaurant/hotel.
Ability to communicate in English with guests, co-workers and management to their understanding.
Exceptional Culinary Talent and / or interest / knowledge
Ability to work in a fast-paced environment
A California RBS Certification will be required prior to the start of employment.

Nice To Haves

Previous Culinary supervisory experience.
High school diploma or equivalent vocational training certificate.
Prior “lead” experience or other kind of junior leadership experience in a kitchen.

Responsibilities

Prepare and cook food and perform other related culinary functions.
Have an “advanced” understanding of various cooking methods, ingredients, equipment and procedures.
Be able to perform all work stations as needed including opening and closing procedures.
Be able to instruct, motivate, teach and coach others in the Kitchen, providing guidance to Cook 2’s and 3’s.
Be able to do their work, accomplishing most tasks with no supervision or very minimal supervision.
Be a “well-rounded” Culinarian with a drive and passion for all areas worked.
Have the ability to assume responsibility out of his or her immediate assigned work area to ensure that the job gets done.
Have the ability to delegate work effectively to other Cooks.
Be a clear thinker, be able to remain calm in stressful situations and have the ability to resolve problems using good judgment.
Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
Be able to set up and stock ALL stations without supervision, according to standard and with necessary supplies and prep lists used .
Lead by example on a daily basis, fully executing Omni culinary procedures and policies with expertise.
When following prep lists and recipe cards, shall also have the ability to accurately prepare and convert for use according to needed volumes.
Demonstrate the ability to continuously improve performance by learning from teammates and supervisors. Be able and willing to effectively share knowledge and teach others to benefit our operation.
Have the ability to work cohesively with coworkers as part of a team and to naturally assume a leadership role in conjunction with or in the absence of the Sous Chef(s) and Chef(s).
Regularly bring new ideas and creative approaches/ practices to the attention of leadership.
Perform opening procedures without supervision..
Be able to complete almost all work without supervision.
Be a self-learner – adapt and grow knowledge of cooking skills, recipes and coaching others on own.
Communicate any assistance needed during busy periods or “need” times to the Chef(s) and Sous Chef(s) to ensure optimum service to guests.
Demonstrate effective listening and communication skills.
Effectively implement Chef and Sous Chef instructions to own work and the work of the team.
Cook 1’s must also have the following skills and abilities of a Cook 2, but be able to perform these functions with a higher level of proficiency. They must:
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.
Be able to move/cover from different stations following Omni standards as well as Chefs standards.
Have the ability to perform job functions with attention to detail, speed and accuracy.
Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards.
Be able to execute soups and sauces with minimal supervision.
Have the ability to prioritize, organize and follow-through.
Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.
Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Be able to work any station as needed with appropriate supervision.
Perform opening checklist with minimal supervision.
Set up workstation with required mise en place, tools, equipment and supplies according to standards.
Maintain a positive and professional approach with coworkers and customers.
Be able to follow recipe cards and prep lists accurately
Ability to comprehend and follow recipes.
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.
Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.