Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $25.05
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive pay
Health Insurance
Paid Time Off
Employee Discounts
Training and development programs
Retirement Plan
wellness programs
Job Description
Omni La Costa Resort & Spa is a prestigious hospitality destination nestled in the scenic coastal foothills of Carlsbad, California. Recognized as the #1 Wellness Spa by Spa magazine, this resort exemplifies luxury and relaxation through its exceptional amenities, including world-class accommodations, championship golf courses and tennis facilities, eight swimming pools, and acclaimed restaurants that serve locally inspired cuisine with a contemporary twist. Omni La Costa is renowned not only for its superior guest services but also for its commitment to employee development and fostering a positive work culture that values respect, gratitude, and empowerment.
As a prominent ... Show More
As a prominent ... Show More
Job Requirements
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship
- 2-4 years of line cook experience at a 4/5-star hotel or restaurant
- Ability to communicate in English with guests, co-workers, and management
- Ability to work in a fast-paced environment
- Prior hotel or resort experience
- High-volume kitchen experience
Job Qualifications
- 2-4 years of experience as a line cook at a 4/5-star hotel or restaurant
- Ability to communicate in English with guests, co-workers, and management to their understanding
- Intermediate culinary talent
- Ability to work in a fast-paced environment
- Certification of culinary training or apprenticeship
- High school diploma or equivalent vocational training certificate
- Prior hotel/resort experience
- High-volume experience
Job Duties
- Prepare and cook food and perform other related culinary functions
- Demonstrate strong culinary skills and have intermediate level proficiency in culinary functions
- Be able to accomplish most of their tasks with minimal supervision and some guidance, depending on complexity and skill level required
- Have a solid understanding of various cooking methods, ingredients, equipment and procedures
- Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen
- Be able to coach and help Cook 3’s to complete their job functions
- 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 the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision
- 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
- 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
- Other duties may be assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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