Room Line Chef

POSITION TITLE:                                   Line Chef - Bar and Room Service

DIVISION/DEPARTMENT:                      Culinary

REPORTS TO (TITLE):                          Chef de Cuisine

BASIC FUNCTION:  Preparation of burgers, sandwiches, wings, etc.

WORK HOURS:  Lunch and dinner shifts available

QUALIFICATIONS:  EDUCATION, KNOWLEDGE, TRAINING, AND WORK EXPERIENCE:

High school graduate or equivalent.

Must be self-motivated and able to produce high-quality fare on your own.  Highly independent position.

Culinary school graduate.

Three years culinary training.

Minimum 2 years culinary experience in a multi level hotel or conference center.

Enthusiasm and a willingness to learn.

ESSENTIAL FUNCTIONS:

1. Cooking high-quality food for the Proof & Provision Lounge and for room service delivery
2. Monitor production and quality levels of all food products.
3. Monitor incoming food product to insure quality.
4. Monitor all refrigeration and dry storage for proper handling and rotation.
5. Checks daily production sheets and check with Executive Chef as to daily work needs.
6. 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, Chef de Cuisine, 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.