POSITION TITLE: Line Chef
DIVISION/DEPARTMENT: Culinary
REPORTS TO (TITLE): Chef de Cuisine
BASIC FUNCTION: Cook amazing food for our 1540 Room under the direction of the Chef de Cuisine.
WORK HOURS: Wednesday - Sunday 2 pm - 10 pm
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, AND WORK EXPERIENCE:
High school graduate or equivalent.
Culinary school graduate.
Three years culinary training.
Three to five years culinary experience in a multi level hotel or conference center.
Supervisory experience.
Enthusiasm and a willingness to learn.
ESSENTIAL FUNCTIONS:
- Monitor production and quality levels of all food products.
- Monitor incoming food product to insure quality.
- Monitor all refrigeration and dry storage for proper handling and rotation.
- Checks daily production sheets and check with Executive Chef as to daily work needs.
- Assist in any area of the kitchen as needed.
- Takes direction from the Chef de Cuisine in daily operation of the 1540 Room.
MARGINAL FUNCTIONS:
- Maintain a superior level of professionalism.
- Respond to any reasonable request made by the Executive Chef, Chef de Cuisine, or General Manager.
- Be able to comply with house policies and procedures and those of OTH Management.
ENVIRONMENT: Work may be performed in small areas having two-foot access. Work entails varying conditions of noise levels, temperatures, lighting and air quality.
