The Hill Cook 1 - FT
US-OH-Columbus
Careers (PNG Apply)
Req #: 138990
Type: Regular Full-Time
|
|
||||||||||
|
|||||||||||
Responsibilities: * Prepares and cooks menu items for batch and à la carte service according to recipes, portion standards, and quality expectations. * Supports culinary standards and operational guidelines during assigned shifts, ensuring kitchen areas remain clean, organized, stocked, and efficient. * Performs a wide range of culinary functions including broiler, sauté, pantry, prep, and expo stations as needed. * Washes, peels, cuts, portions, seasons, cooks, and garnishes food items using proper techniques and attention to quality, consistency, and presentation. * Monitors food during cooking through tasting, visual checks, and temperature control to ensure proper doneness and flavor. * Operates kitchen equipment safely and effectively, including ovens, grills, broilers, steam kettles, and related tools. * Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques. * Assists with prep lists, inventory counts, and recipe costing to support food cost control and operational efficiency. * Partners with culinary leadership to coordinate workflow, manage volume, and meet business demands while maintaining guest satisfaction. * Maintains strict compliance with sanitation, food safety, ServSafe standards, and company policies, including proper waste separation and disposal. * Supports safety and accident prevention practices, including proper lifting, knife safety, and use of non-slip footwear. * Acts as a role model by maintaining professional appearance, teamwork, and a positive attitude while providing strong internal customer service. * Assists with operations in other food and beverage venues as needed and participates in required training, meetings, and development opportunities. * Demonstrates initiative and skill development with the expectation of progressing toward higher culinary responsibility over time. * Performs additional related duties as assigned to support kitchen productivity and business needs. Qualifications: * Must be at least 18 years of age * Strong knowledge of food preparation techniques, including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes. * Ability to cost out recipes and understand basic food cost control principles. * Excellent interpersonal and teamwork skills with the ability to work effectively in a fast-paced kitchen environment. * Strong verbal and written communication skills; must be fluent and literate in English. * Culinary Arts degree or college degree preferred, or a minimum of four years of related experience and training in a high-volume, quality-focused food operation, or an equivalent combination of education and experience.
Share this job:
