La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

Omni La Costa 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, Omni La Costa may be your perfect match.

The Cook 2 is a valuable member of Omni La Costa’s legendary Culinary Team, possessing “intermediate” level culinary experience.  Our Cook 2’s prepares and cook food and performs other related culinary functions. He / she shall possess strong culinary skills and have “intermediate level proficiency” in culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment, and procedures. They shall have the ability to correctly utilize and prepare food with most all the products and ingredients being developed or currently in use for the kitchen. He or she should be able to perform multiple stations as needed including opening and closing procedures with some supervision. The Cook 2 shall be able coach and help Cook 3’s to complete their job functions.  Culinary skills will be proven by on-the-job performance and / or evaluation and tastings. 

• Prepare and cook food and perform other related culinary functions. 
• 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. 
• Be able coach and help Cook 3’s to complete their job functions. 
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. 
• Be able to correct and coach Cook 2’s and Cook 3’s to ensure consistency and standards and excellence. 
• 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 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 Cook 1 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 end 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. 

• 2-4 years of experience as a Line Cook at a 4/5-star hotel or restaurant 

• Ability to communicate in English with guests, co-workers, and management to their understanding. 

• Intermediate Culinary Talent  

• Ability to work in a fast-paced environment 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms.  The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear.  Simple grasping of objects of less than 5 lbs. on a constant basis.  Pushing and pulling food supplies from 5 to 20 lbs. as needed.  Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs.  Fine skillful manipulation needed to do first class presentation and taste.  When using slicer or other electrical equipment proper body balance is required.

Pay Rate: $24.30/hr

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email

to applicationassistance@omnihotels.com.