Job Description

Location

THE MODERN HOME OF AMERICAN GOLF

Discover The Modern Home of Golf at our Frisco resort & spa.

At the heart of modern golf culture Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18-hole championship courses at Fields Ranch designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course continue after dark at The Swing a lighted 10-hole par-3 short course and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco TX with four on-site pools including an adults-only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether youre planning your next golf trip or a once-in-a-lifetime family vacation youll always remember your stay at Omni PGA Frisco Resort & Spa.

Job Description

Omni PGA Frisco Resort is seeking an experienced and creative Line Cook 2 Ryder Cup Grille to join the team of our luxury resort. Omni Frisco PGA Resort will provide north Texas with 127000 square feet of event space 13 new food and beverage outlets an extravagant spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course we will provide incredible options for our guests and local community for dining events and entertainment.

Ryder Cup Grille features all day dining honest fare and friendly service. It is the place for an after round dose of Texas charm and comfort.

The Line Cook 2 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift push pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time with frequent bending and twisting.
• Must be able to utilize culinary tools (knives commercial equipment etc.) and taste/smell.

• 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: and the following link is the

  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 .

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