Cook 2 | Seltzer's Modern Diner - Omni Hotels

Location












Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.





The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.




Job Description




An amazing opportunity to be a pivotal part of the opening for the next great Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue.





We are looking for a skilled cook to join our Seltzer's Modern Diner kitchen. The Cook will prepare and cook food and performs other related culinary functions. They should possess strong culinary skills and have “intermediate level proficiency” in Culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with some supervision




Responsibilities





+ Prepare and cook food and perform other related culinary functions.


+ Demonstrates strong culinary skills and have “advanced level proficiency” in Culinary functions.


+ Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.


+ Have a solid understanding of various cooking methods, ingredients, equipment and procedures.


+ Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.


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


+ 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 work any station as needed with appropriate supervision.


+ 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 Sous Chefs to set up and stockmostof the 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.


+ 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) to ensure optimum service to guests.





Qualifications





+ A good general knowledge and fluidity of line stations including but not limited to: Sauté, Grill, Pantry and Fry Station.


+ Must have a good understanding of most cooking and preparation principles i.e. sauté, braise, roast, poach, bake, steam.


+ Should have the ability to follow a recipe and make from scratch basic stocks, sauces, vinaigrettes, coulis, purees and soups.


+ Has a firm understanding of a la minute preparation.


+ Required to have at least 2 years minimum culinary experience in a fast-paced hotel or restaurant kitchen. Fine dining experience preferred.


+ Serve Safe certification preferred, and or a good understanding of all local health department requirements for safe food handling and sanitation standards.


+ Basic math skills needed to understand and implement recipes and measurements.


+ Good eye/hand coordination needed to use all kitchen equipment and professional cutlery.


+ Must be able to work a variety of shifts, including, days, nights, weekends and holidays.


+ Maintain a professional culinary appearance, attitude, and performance. Must have the ability to multi-task in a fast pace environment.


+ Must be able cook most proteins to proper internal temperature per order. Some meat and or seafood fabrication knowledge preferred. Good knife skills and a understanding of most industry standard knife cuts like dice or julienned.


+ Have some prior experience with different cuts of beef, pork, seafood, round and flat fish.


+ Culinary School or Vocational School Degree or certificate a plus.


+ Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.


+ Must live within 50 miles of hotel



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 applicationassistance@omnihotels.com .







































Job LocationsUS-OK-Oklahoma City

Posted Date2 hours ago(1/3/2025 3:34 PM)



Requisition ID 2025-117849


# of Openings 3


Category (Portal Searching) Culinary