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Cook
(Chefs/Kitchen)
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.
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Host
(Food & Beverage)
Greet and escort guests to restaurant tables in accordance with established guest service and sustainability standards.
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Sous Chef
(Chefs/Kitchen)
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
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