Banquet Cook

Overview

La Costa Resort and Spa, nestled among the beautiful coastal foothills of Carlsbad, CA, 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 2 is a valuable member of Omni La Costa’s legendary Culinary Team, possessing intermediate level culinary experience. The Cook 2 prepares and cooks food, performs other related culinary functions, and maintains proficiency with minimal supervision. The role requires solid culinary skills, knowledge of cooking methods, ingredients, equipment, and procedures, as well as the ability to coach lower‑level cooks.

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have intermediate level proficiency in culinary functions.
• Accomplish most tasks with minimal supervision and some guidance, depending on complexity and skill level required.
• Understand various cooking methods, ingredients, equipment, and procedures.
• Correctly utilize and prepare food with most products and ingredients currently in use for the kitchen.
• 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.
• Provide correct coaching to Cook 2’s and Cook 3’s to ensure consistency and standards.
• Move and cover from different stations following Omni and Chef standards.
• Perform job functions with attention to detail, speed, and accuracy.
• Execute soups and sauces with minimal supervision.
• Prioritize, organize, and follow-through.
• Work well under pressure to meet production schedules and timelines for guests’ orders.
• Maintain proper knowledge of cooking methods, ingredients, equipment, and procedures.
• Follow Eco Sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock 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.
• Follow recipe cards and prep lists accurately.
• 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.

• 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.
• 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.

Performing the duties of this job requires frequent standing, walking, use of hands to finger, feel, reach with hands and arms. The employee may be required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects less than 5 lbs. on a constant baseline. Pushing and pulling food supplies from 5 to 20 lbs., lifting sacks of potatoes, onions, ice carvings 2–3 times daily of up to 50 lbs.,

and fine skillful manipulation for presentation. Proper body balance required when using slicer or other electrical equipment.

$25.80/hr.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available at 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 applica