Cook

About the Role

Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

Growth path: Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director.

Responsibilities

• Follow recipes to prepare food items accordingly.
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
• Prepare appetizers, salads, or cold dishes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, or other baked goods.
• Portion, arrange, and garnish food for pickup by server or deliver to guests.
• Maintain clean and sanitized work areas such as cutting boards, counters, and work spaces.
• Secure and store food items properly.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow safe food handling procedures.
• Follow guidelines related to sustainability practices related to HHM’s EarthView program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Requirements

• High School diploma preferred.
• Previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

Work Environment

• Work schedule varies and may include working on holidays, weekends, and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending, and reaching.

Company Values

• People Are Our Capability
• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It