At OTH Hotels Resorts we strive on a daily basis to ensure the working environment is one of encouragement and appreciation to provide an optimal Team Member experience by working together to ensure success for both the hotel and the Team Member. By working together, we pass our success along to the Team Member in the form of incentives, a transparent and trustworthy environment, training, and room for growth.

We are committed to a comprehensive team member benefit program that helps our team members stay healthy, feel secure, and maintain a work/life balance. As part of this commitment, we constantly strive to offer you a range of Benefit Plans to help you focus on improving and maintaining your health.

• Competitive Wages and Incentive Plans
• On Demand Payment
• Opportunities for Advancement
• Complimentary Parking and Meals
• Medical, Dental and Vision Insurance
• Flexible Spending Accounts
• 401(k) Retirement Plan with Company Match
• Paid Vacation, Personal and Sick Days
• Six (6) Paid Holidays
• OTH Hotels Resorts and Brand (if applicable) Hotels Discounts
• Life and AD&D Insurance
• Short Term and Long-Term Disability Insurance
• Voluntary Accident, Critical Illness and Hospital Indemnity Insurance
• Referral Bonus Eligible
• Uniforms and Maintenance of Uniforms

What you will be doing

BASIC FUNCTION: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL FUNCTIONS:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/Health regulations and Hotel requirements.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening and closing duties as assigned.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Direct and assist Stewards in order to make clean‐up a more efficient process.
• Perform duties in other areas of Kitchen as assigned.

The ideal candidate for this position

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Three to five years culinary experience in similar operation.
• Culinary school or related experience.
• Comprehend and follow recipes and cooking techniques.
• Advanced knife skills.
• Knowledge of menu preparation, ordering and production organization .
• Ability to perform job functions with attention to detail, speed and accuracy.

This job description has been written to provide an accurate reflection of the current job and to include the general nature of work performed. It is not designed to contain a comprehensive detailed inventory of all duties, responsibilities, and qualifications required of the employees assigned to the job. Management reserves the right to revise the job or require that other or different tasks be performed when circumstances change.