Prep Cook

About the role

Whether you've built speed and multitasking skills in a fast-paced food job or just finished culinary school and are ready to put your training to work, this role is a real starting point. As a Prep Cook, you'll work directly with a chef to sharpen your prep and knife skills, learn plating and presentation, and get real opportunities to pitch your own ideas for new menu items. If you're organized, self-motivated, and ready to grow into serious culinary work, we want to hear from you.

The Prep Cook is responsible for preparing food items to the executive chef's specifications, working independently to keep ingredients and dishes prepped, fresh, and ready for service. This role may also include line duties as needed, with room to bring creative ideas to new items and occasional guest interaction.

Responsibilities

• Report to the executive chef and follow all kitchen instructions.
• Prepare food and packaged items (e.g. slicing meats and cheeses, prepping spreads and sauces, toasting or grilling bread, chopping vegetables, assembling sandwiches and wraps) to chef specifications.
• Build and assemble sandwiches to consistent quality and presentation standards.
• Set up and stock prep and/or line stations with all necessary supplies.
• Work independently to keep prepped items stocked and ready for service.
• Cook and plate menu items on the line as needed.
• Contribute ideas for new sandwich and menu items and help test recipes.
• Occasionally interact with guests when restocking or answering basic questions about food items.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Maintain a clean and tidy workspace throughout the shift.
• Maintains kitchen sanitation program and exercises proper use of equipment.
• Adhere to all Health Department rules and regulations.
• May be responsible for security of guests, fellow employees, and hotel assets.
• Must perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
• Immediately reports all guest or employee issues to the Manager on Duty.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
• Must be in proper uniform at all times.

Skills

• Ability to work with people as a productive team member.
• Ability to work independently with minimal supervision.
• Basic knowledge of food preparation, sanitation, and kitchen operations.
• Attention to detail and consistency in food presentation.
• Must be able to communicate effectively verbally and through written communications.
• Must be able to work a flexible schedule including evenings, weekends and holidays.
• Interest in bringing creative ideas to food prep and presentation.
• Must be well organized and take initiative.
• Must be honest and work well with others.
• Must treat all fellow employees in a respectable manner.
• Must be able to communicate in conversational English; ability to greet guests, answer basic questions about food items, and understand kitchen instructions required.

Qualifications

No prior experience required; culinary education or kitchen experience is a plus.

Physical Requirements

• Stand/walk on feet for 8 hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to cut, slice, prepare, and package food.
• Must speak in a clear, understandable voice and hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead and lift and/or carry up to 40 pounds.