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Job details
Line Cook
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 5
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 35
- Wage: 18 USD / Hour
- OFLC Certification: ACCEPTED - PENDING RECRUITMENT
- Start date: 01/31/2026
- End date: 10/31/2026
- Process date: 11/17/2025 21:00:00
- Submit date: Confidential
- Offer description:
Workers will prepare and cook all menu items according to Omni specifications and standards and work in conjunction with all line cooks to ensure the safe and clean function of the kitchen. Workers will communicate with the Executive / Sous Chef to learn daily work tasks and complete a daily prep list, perform work assignments to meet proper quantities within a necessary time frame, be knowledgeable and able to work all stations in the kitchen, and be knowledgeable and have the ability to plate and prepare all menu items. Workers will communicate and work with the culinary team to coordinate all hot and cold foods, communicate all food items needed for current and future shifts, maintain sanitation standards as communicated by health department, maintain cleanliness of work area and shared kitchen spaces, and prepare culinary dishes to Omni standard and executing F&B orders in a timely manner. Workers will complete any other assignments as assigned by Executive / Sous Chef, work one to two days ahead of the operation to ensure product delivery is on time and ample supplies are available, be pleasant, smile and greet all guests, and using surnames when obtained. Workers will assist with directing proper sanitation of all kitchen facilities and equipment, control the quality and consistency of all food served, ensure work areas are set no less than 15 minutes prior to service, and ensure all food supplies necessary for service are in appropriate supply on a timely basis. Workers will assist in producing and plating plates, prepare and properly store food items for advanced production, and report any maintenance or security problems to the appropriate department promptly.