Cook III

Overview

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.

Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director

• 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 Earth View program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

• High School diploma preferred.
• 3-5 years previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

• 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.

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

HHM Hotels is proud to be an equal‑opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.