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Location

La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa 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.

Job Description

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.

Responsibilities

+ 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 performallwork 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.

+ Demonstrate the ability to continuously improve performance by learning from teammates and supervisors. Be able and willing to effectively share knowledge and teach others to benefit our operation.

+ Have the ability to work cohesively with coworkers as part of a team and to naturally assume a leadership role in conjunction with or in the absence of the Sous Chef(s) and Chef(s).

+ Regularly bring new ideas and creative approaches/ practices to the attention of leadership.

+ Perform opening procedures without supervision..

+ Be able to complete almost all work without supervision.

+ Be a self-learner – adapt and grow knowledge of cooking skills, recipes and coaching others on own.

+ Communicate any assistance needed during busy periods or “need” times to the Chef(s) and Sous Chef(s) to ensure optimum service to guests.

+ Demonstrate effective listening and communication skills.

+ Effectively implement Chef and Sous Chef instructions to own work and the work of the team.

Cook 1’s must also have the following skills and abilities of a Cook 2, but be able to perform these functions with a higher level of proficiency. They must:

+ Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

+ Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence.

+ Be able to move/cover from different stations following Omni standards as well as Chefs standards.

+ Have the ability to perform job functions with attention to detail, speed and accuracy.

+ Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards.

+ Be able to execute soups and sauces with minimal supervision.

+ Have the ability to prioritize, organize and follow-through.

+ Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.

+ Maintain good understanding of various cooking methods, ingredients, equipment and procedures.

+ Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.

+ Work with Cook 1 and sous chefs to set up and stockmostof the stations with necessary supplies and prep lists with minimal supervision. Be able to work any station as needed with appropriate 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.

+ Be able to follow recipe cards and prep lists accurately

+ Ability to 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.

Qualifications

Required:

+ 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

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.

LICENSE OR CERTIFICATE REQUIRED

A California RBS Certification will be required prior to the start of employment.

Pay Rate: $25.40/hr

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: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf) 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 [email protected] .

Job LocationsUS-CA-Carlsbad

Posted Date2 days ago(6/3/2025 4:03 PM)

Requisition ID 2025-123807

# of Openings 1

Category (Portal Searching) Culinary