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Job Overview
Compensation
Salary
Range $48,500.00 - $65,500.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
OTH Hotels Resorts is a distinguished hospitality company dedicated to delivering an authentic and unscripted guest experience. Renowned for its commitment to transcending traditional service models, OTH Hotels Resorts emphasizes human hospitality over rigid scripts and procedures. This dynamic approach fosters an environment where every team member is empowered to act with genuine care, creativity, and a personal touch. The company's portfolio includes a variety of premium hotel and resort properties known for their exceptional culinary offerings, personalized guest services, and inviting atmospheres that encourage connection and comfort. Embracing a culture that values storytelling through service, OTH Hotels Resorts stands... Show More
Job Requirements
- Physically able to meet the demands of the job standing for extended periods lifting up to 50 lbs working in hot or cold environments
- Flexible with scheduling including nights weekends and holidays
- Passion for culinary excellence and creative presentation
- Reliable and adaptable to managing multiple priorities
- Experience in high-volume kitchen environments preferred
- Good problem-solving and decision-making abilities
- Ability to work collaboratively with diverse teams
Job Qualifications
- Culinary degree or equivalent experience
- Prior experience as a Sous Chef or strong background as a Lead Line Cook or Chef de Partie in a hotel or high-volume restaurant
- Experienced in scratch cooking menu planning and modern culinary techniques
- Ability to lead motivate and manage kitchen teams effectively
- Strong organizational and multitasking skills under pressure
- Knowledge of health safety and sanitation regulations
- 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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