Cook shift

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.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
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.
Follow safe food handling procedures.
Practice safe work habits and wear protective safety equipment.
High School diploma preferred.
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.
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.