Opportunity:  Line Cook

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

Your Focus:

? 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.

Your Background and Skills:

? High School diploma preferred.

? Previous culinary experience or equivalent training required.

? Department of Health Sanitation certificate may be required.

Work Environment and Context:

? 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.

What We Believe:

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