The Hill Cook 2 - FT
About The Position
Prepares and cooks menu items for batch and individual plated service in accordance with established recipes, portion standards, and plating guidelines. Performs assigned kitchen functions including broiler, sauté, pantry, prep, expo, and production stations as needed. Executes food preparation tasks such as washing, cutting, seasoning, cooking, carving, portioning, saucing, and garnishing with attention to quality and presentation. Monitors food during cooking through tasting, visual checks, and temperature control to ensure proper doneness and consistency. Operates kitchen equipment safely and efficiently, including ovens, grills, broilers, roasters, and steam kettles. Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques. Supports daily kitchen operations by following prep lists, taking inventory, and assisting with stock rotation and organization. Partners with culinary leadership and team members to coordinate workflow, manage volume, and meet business demands. Maintains compliance with food safety, sanitation, and safety standards while keeping work areas clean, organized, and hazard-free. Acts as a role model through professionalism, teamwork, strong work ethic, and positive internal customer service. Assists with operations in other food and beverage venues as needed and participates in required training and meetings. Compiles required information, completes reports as assigned, and adheres to all company policies and procedures. Performs additional duties as assigned to support productivity and efficient kitchen operations.
Requirements
- Must be at least 18 years of age.
- Working knowledge of food preparation methods including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes.
- Strong interpersonal, communication, and teamwork skills.
- Must be fluent and literate in English.
- Physical ability to perform job duties with or without reasonable accommodation, including standing for extended periods and lifting, pushing, pulling, or carrying approximately 45–65 pounds in varying work environments.
Nice To Haves
- One to two years of related culinary experience or training preferred, or an equivalent combination of education and experience.
- Culinary Arts or college degree preferred but not required.
Responsibilities
- Prepares and cooks menu items for batch and individual plated service.
- Performs assigned kitchen functions including broiler, sauté, pantry, prep, expo, and production stations.
- Executes food preparation tasks such as washing, cutting, seasoning, cooking, carving, portioning, saucing, and garnishing.
- Monitors food during cooking through tasting, visual checks, and temperature control.
- Operates kitchen equipment safely and efficiently.
- Demonstrates strong knife skills.
- Supports daily kitchen operations by following prep lists, taking inventory, and assisting with stock rotation and organization.
- Partners with culinary leadership and team members to coordinate workflow, manage volume, and meet business demands.
- Maintains compliance with food safety, sanitation, and safety standards.
- Acts as a role model through professionalism, teamwork, strong work ethic, and positive internal customer service.
- Assists with operations in other food and beverage venues as needed.
- Participates in required training and meetings.
- Compiles required information and completes reports as assigned.
- Adheres to all company policies and procedures.
- Performs additional duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
