Lifted Line Cook The Omni Boston Hotel at the Seaport is located in the center of the bustling Seaport District. The AAA Four Diamond rated hotel boasts 1,054 finely appointed guestrooms with 52 suites, seven delectable dining experiences, a scenic rooftop pool, a luxury Breve Spa, and more than 100,000 square feet of meeting and event space allowing to provide each guest a unique and memorable experience. Come join the team that was voted "2023 Best Places to Work" by the Boston Business Journal! Creativity must infuse everything we do, and everyone in the hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. We believe there is always a way to make it work. If we don't have the solution, we dig deeper creatively to find one. Grab the reigns and help shape the future of the Seaport's best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. The Lifted Line Cook is responsible for all prep and production for the culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards. Responsibilities Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Perform all necessary tasks of a production cook according to hotel operating procedures to include but not limited to food prep, food production, kitchen, and food equipment cleaning. Ensure upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, food and beverage service areas, hallways, corridors, and storerooms. Responsible to prep and produce food for the cafeteria as assigned by management. Responsible to ensure that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities. Qualifications Candidate must have hands-on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business. A minimum of relevant cooking experience in a large convention hotel is strongly preferred. Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends, and holidays. Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail. Must be able to work in a fast-paced environment and be able to handle multiple priorities while maintaining composure. Must have the ability to stand and/or walk for extended periods of time. Serve Safe certified Health Insurance and matching 401(k) after one year