Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,600.00 - $62,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Continuing education support
flexible scheduling
Job Description
OTH Hotels Resorts is a renowned hospitality company recognized for its commitment to providing unscripted and genuine guest experiences. The organization operates a collection of upscale hotels and resorts where hospitality becomes a heartfelt service rather than a scripted routine. Known for fostering a culture of care, empowerment, and personal connection, OTH Hotels Resorts offers a working environment that encourages team members to act with authenticity and passion. The company takes pride in its philosophy of 'Unscripted Hospitality,' which trusts employees to notice the little things and make thoughtful decisions that enhance the guest experience without needing rigid procedures or... Show More
Job Requirements
- High school diploma or equivalent
- Prior experience as a Sous Chef or Lead Line Cook/Chef de Partie
- Ability to stand for extended periods and lift up to 50 lbs
- Flexibility to work nights, weekends, and holidays
- Physically able to work in hot and cold kitchen environments
- Strong organizational skills
- Commitment to maintaining health and safety standards
Job Qualifications
- Passionate culinary professional with experience in scratch cooking and menu planning
- Strong leadership and team management skills
- Experience in a high-volume kitchen environment such as a hotel or restaurant
- Culinary degree or equivalent experience is a plus
- Knowledge of modern culinary techniques and food safety standards
- Ability to work efficiently under pressure and manage multiple priorities
- Excellent communication and interpersonal skills
Job Duties
- Support the Executive Chef in leading daily kitchen operations, ensuring food quality, presentation, and consistency meet OTH and brand standards
- Supervise, train, and mentor line cooks, prep staff, and stewards to foster a culture of teamwork, creativity, and accountability
- Assist in planning menus, specials, and seasonal offerings that align with guest preferences and property goals
- Ensure compliance with health, safety, and sanitation standards while maintaining a clean, organized, and efficient kitchen environment
- Manage ordering, inventory, and cost controls to support financial goals without compromising quality
- Step in as acting chef when the Executive Chef is absent, demonstrating strong leadership and decision-making
- Collaborate with front-of-house leaders to ensure seamless guest experiences and timely service
- Respond to guest feedback with professionalism, making thoughtful adjustments when necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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