Job Title: Prep Cook Reports to: Executive Chef Department: Food and Beverage Summary of Position:
Responsible for preparing food items in accordance with Corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality. Responsibilities: - Assist the Executive Chef and Sous Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook are being met or exceeded.
- Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day
- Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience.
- Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations
- Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy
- Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested
- Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas
- Adherence to Duties Checklist and other duties as assigned
Position Requirements: - Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment
- Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way
- Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people
- Ability to lift 25 pounds frequently and up to 50 pounds occasionally
- Frequent bending, twisting, lifting, and squatting
Education and Experience: Education: High School Diploma or equivalent Experience: Culinary training/experience (1 year minimum)
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