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Open nowPosted 18 hours ago

Outlet Cook 3

Omni Hotels & Resorts1,113 open roles

Where
Omni Hilton Head Oceanfront Resort, 23 Ocean Lane, Hilton Head Island, South Carolina, United States of America
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Your applicationOpen nowOutlet Cook 3Omni Hotels & Resorts · Omni Hilton Head Oceanfront Resort, 23 Ocean Lane, Hilton Head Island, South Carolina, United States of America

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Omni Hotels & Resorts's own form.

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The clock on this job

Early applications get read.

8.1% 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. 3.6%3 days
  3. 8.1%7 days
  4. 15.0%14 days
  5. 33.9%30 days
This job: posted 18 hours ago

The posting

Located at the beautiful Hilton Head Island in South Carolina, Omni Hilton Head Oceanfront Resort is seeking a Line Cook 3. The primary responsibility of the Line Cook 3 is to prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification.  Responsibilities: 

Prepare all items on prep list following standard procedure or otherwise told by supervisor. Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Fire all food for service and to serve on the line. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all times. Support procedures for food & beverage portion and waste controls. Maintains all coolers and freezers, prep area and equipment up to State of South Carolina Health Department codes at all times. Performs other duties as assigned to meet business needs. Perform any other duties as assigned by the Supervisor/Manager.

Qualifications:

Basic math skills needed to understand and implement recipes and measurements. Must have prior experience to include sautéing, broiling & fry cooking. Requires a working knowledge of sanitation standards. Ability to prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product. Ability to work cohesively with the entire culinary staff as part of a team. Ability to maintain food preparation handling and correct storage standards. Understands, follows and maintains all standardized recipes. 2-year minimum work related experience is required. Work related education is preferred but not required. Must have current Food Handlers Certification. Display basic knife skills. Ability to multi-task. Must be able to stand for 8+ hours per day. Flexible Scheduling to include nights, weekends and holidays.

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