Culinary J-1 Trainee/Intern - Omni Hotels & Resorts

The Omni Homestead Resort & Spa

Our employees are what make The Omni Homestead Resort & Spa what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.

The Omni Homestead Resort & Spa’s 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, the Omni Homestead Resort & Spa may be your perfect match.

To provide properly cooked and presented food in any outlet, commissary or banquet production.

Essential Functions:        

• Awareness to all safety precautions and procedures to ensure a safe atmosphere for guests and employee partners.
• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items
• Checks and controls the proper storage of product, monitor age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with health department regulations
• Prepares daily requisitions for supplies and food items for production
• Reads and employs math skills to follow recipes
• Ensures all equipment is clean and in working condition
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in preparation of all menu items
• Demonstrates basic Knife skills
• Possesses basic knowledge of kitchen operation
• Demonstrates basic kitchen equipment knowledge
• Possesses a basic understanding of the English Language
• Demonstrates ability to make basic food product identification
• Possesses an intrinsic desire to become a Culinarian in all aspects
• Demonstrates basic verbal, reading and writing communication skills such as describing food, reading and writing prep list, recipes, labels, instructions or reading operating manuals
• Possesses some knowledge of meat and fish cooking.
• Demonstrates basic understanding of kitchen cleaning chemicals.
• Demonstrates a basic understanding of American regional cooking.
• Demonstrates ability to assist all fellow Cook 3’s.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.