The Hills Market Blog
The Hills Market Worthington, a locally owned specialty grocer is looking for an outstanding part time person to join our kitchen team.
We are open from 7 a.m. until 9 p.m. Monday through Friday, Saturday from 8 a.m. until 9 p.m. and on Sunday from 9 a.m. to 8 p.m.
You must be available to work any shift and reliable transportation is a must. This position will mostly be night weekend shifts.
The Hills Market offers competitive pay, a team work ethic, and we promote from within whenever possible.
This person does not need to be a prep-chef. Prepared foods experience is a plus but what we really need is a manager that can refill product, clean, lead, and be a customer service ambassador.
High School Education or Higher
Basic Computer Skills Such as Typing and Email
Basic Accounting Skills
Able to Lift at least 35 - 50Lbs
Able to work/stand for long periods of time
2 – 3 years of Retail Experience or Food Service Experience
Position Specific Responsibilities
Responsible for the supervision and direction of the Back of House team in the absence of the department manager or managers. Team Lead will work in collaboration with the Director of Food Service and the department leads, to determine priorities in scheduling the work to be performed as well as supervising that work is done in the absence of the department leads.
Team Lead will be responsible for monitoring inventory levels of product available for purchase i.e., “Hills Own” products, Chefs Case, Grab & Go, Bakery & Deli and will be responsible for expediting the restocking of those as needed. Team Lead may perform other duties as assigned by the Director of Food Service, BOH Manager, Store Management and ownership.
Click here to apply.
Terre d'Oro Chenin Blanc/Viognier, California $12.99 (WAS $14.99)Chenin Blanc dominates the blend of this wine, providing delicious stone and tropical fruit and spice notes, while the addition of Viognier gives expressive floral aromatics. This is a versatile choice to serve with appetizers and cheeses, as well as throughout the meal.
Gran Passione Rosso, Veneto, Italy $12.99 A well structured and heartier red, made from Corvina and Merlot, that still has great acidity and a smooth texture. This is a killer bargain and a great match for roasted meats of any kind.
Thanksgiving is just one big homey meal, but its outsized pressure is a good opportunity for cooks to plan out a meal step by step. This skill is one that transfers into more frequent and everyday weeknight meals.
Most of our menu can be made days if not weeks ahead. Here's how I would do it.
3 to 4 Weeks Ahead
- Buy wine
- Make and freeze gougères
- Make and freeze cranberry sauce
- Bake and freeze rolls
- Make turkey stock and gravy and freeze
- Make sure you have necessary equipment, tableware, and linens, and buy or borrow anything you need.
1 Week Ahead
- Make the shopping list
- Make a cooking plan
- Clean out the refrigerator
5 to 6 Days Ahead
- Go grocery shopping
- Put the turkey in fridge to thaw
- Make and freeze quince sorbet (or just buy a seasonal sorbet)
3 Days Ahead
- Make centerpiece or arrange flowers
- Iron linens (or just make sure they're clean)
- Gather any other table-setting accessories
2 Days Ahead
- Make creme brûlée and refrigerate
- Make molasses cake and wrap cooled cake tightly
- Make shrimp sauce
- Make sure serving dishes are clean and handy
1 Day Ahead
- Set the table
- Chill sparkling wine in the refrigerator
- Thaw cranberry sauce in the refrigerator
- Thaw frozen shrimp in the refrigerator
- Make sage and onion dressing. Refrigerate unbaked and covered with foil.
- Make Brussels sprout salad. Refrigerate, with apples and nuts left out
- Remove turkey from its wrapping. Remove giblets and pat turkey dry. Sprinkle liberally with salt and pepper and return to the fridge, uncovered on a sheet pan.
- Put the turkey in the oven
- Make the mashed potatoes. Transfer to slow cooker to keep warm.
- Prep the hot cranberry cocktail
- Take rolls out of the freezer and thaw at room temperature
- Toss salad with nuts and apples and set out on the table
1 Hour Before Dinner
- Take turkey out of the oven
- Bake frozen gougères
- Set out shrimp and sauce, along with bubbly and hot gougères, for guests
- Bake dressing
- Warm rolls
- Warm gravy (or make it fresh)
- Carve turkey
- Transfer food to serving dishes
Source: The Kitchn.com http://www.thekitchn.com/a-makeahead-thanksgiving-dinner-menu-the-schedule-gatherings-from-the-kitchn-196827
Bogle Phantom is a yearly favorite here at The Hills Market Worthington, and it has arrived, as usual, just in time for Halloween. Not only does the label reflect a spooky scene, but the wine itself is also dark and brooding. Petite Sirah, Zinfandel, Cabernet Sauvignon, and Mourvedre are sourced from Lodi, Amador, and Clarksburg, and the wine is aged for 24 months in American and French oak. Aromas of bright red cherry fruit, rich blackberry, brawny juniper, and briary boysenberry entice you to take a sip, and what follows on the palate is a supple and succulent mouthfeel with tones of spicy vanilla and toasted coconut. The finish is focused and intense with moderately firm tannins. This is a scary good crowd pleaser that is perfect for any fall party. Only $19.99/bottle.
Bowman & Landes turkeys are free range-raised in the open air. They're fed vegetables, and never given growth-promoting hormones or antibiotics. These turkeys will delight your palate without a doubt.
We have three selections of Tea Hills Organic Farms Turkeys. These free-range turkeys are raised outside on 15 acres of lush pastures and in wooded areas that simulate their natural environment. They're able explore the hills and valleys, giving them more muscle tone, which leads to a richer flavor. Tea Hills turkeys are fed a non-GMO diet for two-thirds of their lives and then finished on certified organic pastures and organic corn. These turkeys will surely be the highest quality and finest tasting in the state of Ohio.
Here are a few details about our turkey categories above.
Place your order today!
Downtown: 614. 702.7900