Full-Service Line Cook

POSITION TITLE:                                   Line Cook

DIVISION/DEPARTMENT:                      Culinary

REPORTS TO (TITLE):                          Executive Chef

BASIC FUNCTION:  Work alongside our amazing culinary staff to deliver the most delicious food to our guests!  Line cook experience is necessary!  Burger experience necessary.

Qualifications:  Education, knowledge, training, and work experience:

• High school graduate or equivalent
• Two years culinary training
• 2 years culinary experience in a multi-level hotel or conference center

ESSENTIAL FUNCTIONS:

1. Monitor production and quality levels of all food products.
2. Monitor incoming food product to insure quality.
3. Monitor all refrigeration and dry storage for proper handling and rotation.
4. Checks daily production sheets and check with Executive Chef as to daily work needs.
5. Assist in any area of the kitchen as needed.

MARGINAL FUNCTIONS:

1. Maintain a superior level of professionalism.
2. Respond to any reasonable request made by the Executive Chef or General Manager.
3. 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.