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Open nowPosted 5 days ago

Bar Traza Cook 1 | Full Time

ohmc1,000 open roles

Where
Omni La Costa Resort & Spa, 2100 Costa Del Mar Road, Carlsbad, California, United States of America
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Your applicationOpen nowBar Traza Cook 1 | Full Timeohmc · Omni La Costa Resort & Spa, 2100 Costa Del Mar Road, Carlsbad, California, United States of America

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 5 days ago

The posting

        Bar Traza Cook 1     Overview:   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.    Responsabilities:

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.

  Qualifications:  

Certification of culinary training or apprenticeship. 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 Valid San Deigo County Food Handlers 

  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.  

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