The Hill Cook 1 - FT

Responsibilities

• Cooks menu items according to recipes, portion standards, and quality expectations.
• Supports culinary standards and operational guidelines during assigned shifts.
• Maintains cleanliness, organization, stock levels, and efficiency in kitchen areas.
• Performs tasks at broiler, sauté, pantry, prep, and expo stations as needed.
• Washes, peels, cuts, portions, seasons, cooks, and garnishes food items using proper techniques.
• Makes visual and temperature checks to ensure food is properly cooked and flavorful.
• Operates kitchen equipment safely and effectively, including ovens, grills, broilers, steam kettles, and related tools.
• Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques.
• Assists with prep lists, inventory counts, and recipe costing to support food cost control and operational efficiency.
• Coordinates workflow, manages volume, and meets business demands with guest satisfaction in mind.
• Maintains strict compliance with sanitation, food safety, ServSafe standards, and company policies.
• Supports safety and accident prevention practices, including proper lifting, knife safety, and use of non-slip footwear.
• Maintains professional appearance, teamwork, and a positive attitude while providing strong internal customer service.
• Assists with operations in other food and beverage venues as needed.
• Participates in required training, meetings, and development opportunities.
• Performs additional related duties as assigned to support kitchen productivity and business needs.

Requirements

• Must be at least 18 years of age.
• Strong knowledge of food preparation techniques, including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes.
• Ability to cost out recipes and understand basic food cost control principles.
• Excellent interpersonal and teamwork skills with the ability to work effectively in a fast-paced kitchen environment.
• Strong verbal and written communication skills; must be fluent and literate in English.
• Culinary Arts degree or college degree preferred, or a minimum of four years of related experience and training in a high-volume, quality-focused food operation, or an equivalent combination of education and experience.