Line Cook (Nights)

We are looking to grow our team by adding a full-time/part-time line cook. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

RESPONSIBILITIES:

• Monitor production and quality levels of all food products.
• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report, and follow the executive or sous chef’s instructions.
• Clean up station and take care of leftover food.
• Monitor all refrigeration and dry storage for proper handling and rotation.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• High school graduate or equivalent.
• Culinary school graduate.
• Three years of culinary training.
• Three to five years of culinary experience in a multi-level hotel or conference center.
• Supervisory experience.

MARGINAL FUNCTIONS:

• Maintain a superior level of professionalism.
• Respond to any reasonable request by the Executive Chef or General Manager.
• Be able to comply with house policies and procedures and those of OTH Management

Our Company is an equal employment opportunity employer and will not discriminate or retaliate against any employee or applicant in any manner prohibited by applicable federal, state, or local laws.