The Hill Cook 1 - FT

- 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...