Rib Room | Line Cook 1 PM

Line Cook 1The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.Omni Royal Orleans' associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.Responsibilities:Independently prepares all food items as directed by supervisor and to the company specifications.Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.The ability to identify and inspect all food products for quality.Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.Safely and properly use all culinary equipment.Must have a solid and demonstrated understanding of cooking skills and techniques.Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.Attend department meetings and other company required training.Complete other duties assigned by management.Qualifications:3 years of culinary experience preferred; well-versed in operation of at least one culinary station.Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner.Proper care and cleaning of all kitchen equipment.Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers.Knowledge of basic kitchen preparation, knife skills, sanitation, and safety.Ability to remain active, including standing for 8+ hour per day.Flexible scheduling to include nights, weekends, and holidays.Must be familiar with weights and measures to follow and multiply standard recipes.Must have basic mathematical skills.The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.Culinary degree and/or formal training preferred.Must have unexpired Food Handlers – or obtain upon hire.Must be able to lift, push, pull, and carry moderate weight.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.