Job Duties:

Cook will Prepare and cook food and perform other related culinary functions such as: Taste and season food appropriately. 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. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. 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 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. Workers will have to work well under pressure meeting production schedules and guest orders. Understand various cooking methods, ingredients, equipment, and procedures. Follow EcoSure and health standards. Collaborate with Cook 1 and sous chefs to set up and stock stations with minimal supervision. Perform opening checklist, set up workstation with supplies, tools, and equipment. Maintain professionalism with coworkers and customers. Follow recipes and prep lists accurately. Complete opening and closing procedures. Know proper use and maintenance of equipment, using tools safely. Ensure food is high quality, timely, and consistent. Communicate needs during busy times to ensure excellent guest service.

Special Requirements:

The candidate must possess strong knowledge of food handling, preparation, and cooking techniques, including but not limited to braising, sauting, baking, roasting, poaching, grilling, steaming, and frying. Proficiency in fundamental knife skills and the ability to read and execute basic recipes for both hot and cold food items are essential. Basic math skills are necessary to accurately understand and implement recipes and measurements. Good eye-hand coordination is required to operate all kitchen equipment, including knives. Prior experience in a similar high-volume environment, such as a hotel, upscale hotel or resort, standalone restaurant, or catering company, is preferred, with familiarity in bulk preparation being advantageous. A minimum of one year of relevant experience is recommended. Knowledge of local, state, and federal sanitation standards is required, with ServeSafe certification preferred. The role demands flexibility to work various shifts, including weekends, days, nights, and holidays. Maintaining a professional culinary attire, appearance, attitude, and performance is mandatory. Candidates must be capable of lifting and carrying objects weighing up to 40 pounds, standing or walking for extended periods or entire shifts, and performing repetitive motions during work.

H-400-25351-491389 Omni PGA Frisco Resort

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