Line Cooks - Flexible Shifts

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities. Property-based

Property, if applicable

The Cook is responsible for preparing and executing menu items across all kitchen outlets, including dining services, banquets, and cafeteria operations. This role ensures food is prepared to established standards of quality, consistency, and presentation while maintaining a clean, safe, and organized work environment.
This position operates in a fast-paced kitchen environment with constant standing and frequent physical activity including cooking, lifting, and handling hot equipment. The role is primarily indoors within kitchen areas, with exposure to heat, noise, and kitchen machinery. Success in this role requires strong culinary fundamentals, attention to detail, and the ability to work both independently and collaboratively.
Food Preparation & Cooking Execution

Prepare and cook menu items in accordance with standardized recipes and quality standards.
Execute food production across dining room, banquet, and cafeteria service areas.
Food Quality, Storage & Inventory Control

Follow proper food handling, storage, and rotation procedures, including FIFO standards.
Assist with food requisition, inventory tracking, and minimizing waste.
Support ordering processes and maintain organized storage systems.
Sanitation, Safety & Equipment Management

Maintain cleanliness and sanitation of workstations, equipment, and kitchen areas.
Adhere to all food safety, health, and sanitation regulations.
Report equipment irregularities, maintenance needs, and safety hazards promptly.
Coordinate with stewarding to ensure availability of clean plates, utensils, and equipment.
Work collaboratively with culinary and stewarding teams to ensure smooth kitchen operations.
Assist with training initiatives and support overall kitchen efficiency.
Education: High school diploma or equivalent required; culinary school or related experience preferred.
Experience: Minimum 2 years of hospitality or restaurant food service experience required. Demonstrated experience in kitchen operations, food preparation, and multi-outlet cooking preferred.
Understanding of menu preparation, production organization, and kitchen workflow
Ability to implement FIFO inventory control practices
Ability to work independently with minimal supervision
Strong attention to detail and food quality standards
Ability to identify and report equipment or safety concerns
Basic understanding of inventory processes and cost control support
Creative, flexible, and team-oriented approach
Ability to work varied shifts including weekends and holidays
Certifications: Food safety certification preferred (or required per local regulations).
Travel required: No regular travel required.
Constant standing on hard kitchen floors near hot cooking equipment
Ability to work in a physically demanding kitchen environment
We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications.