Bar Traza Cook 1

La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

Omni La Costa 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, Omni La Costa may be your perfect match.

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. Cook 1's shall have an "advanced" understanding of various cooking methods, ingredients, equipment and procedures. He or she should be able to perform all work stations as needed including opening and closing procedures. The Cook 1 shall be able to instruct, motivate, teach and coach others in the Kitchen, providing guidance to Cook 2's and 3's. Cook 1's shall be able to do their work, accomplishing most tasks with no supervision or very minimal supervision. Culinary skills will be proven by on the job performance and / or evaluation and tastings.

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.

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.

Required:

• Certification of culinary training or apprenticeship.
• RBS Certification
• 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

Preferred:

• 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.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.

Pay Rate: $25.40/hr

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email

to applicationassistance@omnihotels.com.