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.

Your 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 pick up 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

Qualifications

• 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