Butcher, Cook Dishes, Food Presentation, Food Safety, Food and Beverage Industry, High School Diploma, Lift/Move 50 Pounds, Safety Equipment, Safety Process, Safety/Work Safety, Sustainability
Opportunity Cook II
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 HHMs 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.
- 1-2 years 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