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
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
OTH Hotels Resorts is a distinguished hospitality company renowned for its commitment to delivering authentic and personalized guest experiences that transcend traditional service models. Embracing a unique philosophy called Unscripted Hospitality, the brand is dedicated to empowering its team members to engage with guests in a genuine and heartfelt manner. This approach fosters a culture of care, creativity, and connection, setting OTH Hotels Resorts apart as a leader in the hospitality industry. With a wide range of properties spanning various destinations, OTH Hotels Resorts offers diverse and dynamic work environments tailored to cultivating memorable stays for every guest.
Show More
Show More
Job Requirements
- culinary degree or equivalent experience is a plus
- 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 is preferred
- 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
Job Qualifications
- culinary degree or equivalent experience is a plus
- 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 is preferred
- experienced in scratch cooking menu planning and modern culinary techniques
- organized reliable and adaptable able to manage multiple priorities while maintaining composure under pressure
- 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
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
You may be also interested in: