Cook

Location: Saint Paul

Opportunity:
Cook

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 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.

Your Background and Skills

* High School diploma preferred.

* 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

Source: HHM Hotels