The candidate must be able to work sauté, grill, and garde manger stations. To candidate will prepare all hot/cold food items and be responsible for consistency and quality production and ensure all food is served according to specification.

Responsibilities

• Maintain kitchen sanitation in accordance with health department guidelines
• Ensure station is set for service 15 minutes prior to service.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Refrigeration and serving of cold food.
• Production and execution of orders to meet Omni standards.
• Maintain safe food handling procedures at all times.

Qualifications

• Display basic knife skills
• Must be able to work saute, grill and garde manger stations
• One year line cook experience required; prior experience in a fine dining restaurant preferred
• Ability to multi-task.
• Must be able to stand for 8+ hours per day
• Flexible scheduling to include nights, weekends, and holidays.