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Cook 2 |Bob's Steak & Chop House
Company : Omni Amelia Island Resort
Location : Oklahoma City, OK, 73109
Job Type : Full Time / Part Time
Date Posted : 31 December 2025
Location
Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.
The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.
Job Description
The Cook 2 is a valuable member of Omni Oklahoma City's legendary Culinary Team, possessing “ intermediate” level culinary experience. Our Cook 2’s prepare and cook food in accordance to standard recipes. He or she should be able to perform multiple stations as needed including opening and closing procedures with some supervision.
Responsibilities
- Prepare and cook food and perform in accordance to provided standard recipes.
- Demonstrate culinary skills and have “intermediate level proficiency” in Culinary functions.
- Have a solid understanding of various cooking methods, ingredients, equipment and procedures.
- Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
- Have the ability to perform job functions with attention to detail, speed and accuracy.
- Be able to rotate between the fry and salad station.
- 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.
- Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.
- Work with culinary team to set up and stock stations with necessary supplies and prep lists.
- Perform opening checklist with minimal supervision.
- Maintain a positive and professional approach with coworkers and customers.
- 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.
Qualifications
- Previous experience as a Line Cook
- Strong verbal skills and ability to read instructions/memos
- Previous knife skills and understanding of basic food prep
- Ability to work in a fast-paced environment
- Food Handler certification
- Ability to stand for at least 8 hours
- Push, pull, lift up to 50 lbs
- Ability to bend and squat frequently
- Ability to grasp objects on a consistent basis
- The ability to work a flexible schedule, including nights, weekends and holidays as needed.
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.
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Bob's Steak and Chop House | Line Cook 2 | Part Time
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Frequently asked questions
A Cook 2 at Bob's Steak & Chop House needs proficiency in various cooking methods including frying and salad prep. Mastery of traditional knife skills and the ability to work stations like fry and salad ensures high-quality, timely dishes in a bustling Oklahoma City environment.
Compared to entry-level roles, a Cook 2 brings intermediate culinary experience, enabling multi-station flexibility and minimal supervision during opening and closing. This role demands speed, accuracy, and deeper knowledge of health standards, which distinguishes it within Oklahoma City's competitive steakhouse jobs.
Working as a Cook 2 at Bob's Steak & Chop House can open pathways to senior culinary roles, sous chef positions, or specialty cooking areas. Exposure to a luxury hotel environment in Oklahoma City enriches skills and broadens professional networks within the regional steakhouse industry.
Food handler certification is essential and widely respected in Oklahoma City’s hospitality sector, including Omni Amelia Island Resort. Additional local health and safety courses can enhance employability, reflecting the city's strict food safety standards and bolstering credibility for cooks.
In Oklahoma City, a Cook 2 at Bob's Steak & Chop House generally earns between $12 to $16 per hour, aligning with local steakhouse salaries. This range reflects the intermediate skill level required and the competitive hospitality wages within this urban market.
Omni Amelia Island Resort fosters a luxury hospitality culture that supports culinary staff with advanced training and a collaborative environment. Cook 2s working at Bob's Steak & Chop House benefit from working alongside seasoned chefs and access to upscale amenities uncommon in typical Oklahoma City steakhouses.
Cook 2 positions at Bob's Steak & Chop House require adaptability with night, weekend, and holiday shifts, reflecting Oklahoma City’s hospitality demand. Omni Amelia Island Resort emphasizes flexible scheduling to balance operational needs and employee availability in this dynamic steakhouse setting.
Oklahoma City’s market for steakhouse cooks is moderately competitive due to a growing culinary scene. Bob's Steak & Chop House distinguishes itself through its upscale environment within Omni Amelia Island Resort, offering cooks advanced skill development and exposure to high-profile events.
During peak times, a Cook 2 must juggle multiple stations with precision and speed, ensuring synchronized food delivery while adhering to health standards. The high volume of guests near the Paycom Center demands excellent time management and resilience under pressure.
The resort’s emphasis on quality and consistency sharpens a Cook 2's culinary discipline, encouraging adherence to standardized recipes and kitchen protocols. Exposure to diverse dining outlets within the resort enriches culinary creativity and professional rigor.