Line Cook II

The Line Cook 2 assists the culinary team in providing Five Diamond standards of service and cooking to guests while practicing OVI&S policies and procedures. The must successfully plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Direct, train and monitor performance of Pantry Persons. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: Minimum of (2-3) years of experience in an upscale restaurant or hotel fine dining room. This position requires the ability to work with minimum supervision in a fast-paced environment; proven success in teamwork, innovation and creativity, high personal standards and a strong desire to fulfill guest expectations; flexibility with schedule, training in sanitation and Spanish skills are helpful. Formal culinary training is preferred. A flexible schedule is required and must be able to work weekends and holidays.

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