Opportunity: Line 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 EarthView 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
More detail about Wye Oak Tavern part of HHM Hotels, please visit