Line Cook

Line Cook 1 – Fort Worth Hotel

Job Location s: US-TX-Fort Worth

To prepare all cold/hot food items:
Garde Manger will be responsible for consistency and quality production of salads/appetizers/dressings;
Hot side will be responsible for consistency and quality production of appetizers/soups/entrees/sauces/stocks; and to prepare daily requisition for food area and daily rotation of cold or hot foods.

• Keeps all walk-ins in Garde Manger and hot side area clean.
• Has mise en place for day s business for banquets.
• Fills out requisition for the day and the following day.
• Works according to priorities for banquets.
• Checks with Banquet Chef/supervisor daily for any special products or preparation.
• Control quality and consistency of all food served.
• Ensure food function is ready 45 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Proper storage for advanced production.
• Filing Pastry cart orders when necessary.
• Reporting any maintenance or security problems.
• Opens all areas in the morning and locks all areas prior to leaving.

• Follow sanitation and Ecosure rules and procedure.
• Attendant mandatory department meeting.
• Completed and renew when expired food handler.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available through the following links: EEOC is the Law Poster and 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 email applica