Prepare and cook food and perform other related culinary functions. Taste and season food appropriately. - Demonstrate strong culinary skills and have "intermediate 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 Cooks and sous chefs to set up and stock most of 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) and Cook 1's to ensure optimum service to guests. Qualifications: - Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Saute, Baking, Roasting, Poaching, Grilling, Steaming and frying). - Must have good fundamental knife skills. - Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items. - Basic math skills needed to understand and implement recipes and measurements. - Good eye/hand coordination needed to use all kitchen equipment including kitchen knives. - Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience. - Requires a working knowledge of local, state and federal sanitation standards. Serve. Safe certified is preferred. - Must be able to work a variety of shifts, including weekends, days, nights and holidays. - Maintain a professional culinary attire, appearance, attitude, and performance. - 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.