Prep Cook

JOB SUMMARY

The Cook is responsible for assisting in the preparation, production and control of all food items in the establishment while maintaining profitable F&B operations and high-quality product and service levels.

ESSENTIAL JOB FUNCTIONS

• Assist Executive Chef and Culinary team to achieve the department's goals.
• Prepare ingredients according to standardized recipes
• Follow prep lists and production schedules to ensure the kitchen is fully stocked for service
• Maintain kitchen readiness
• Ensure all prep work meets quality, consistency, and portion standards
• Monitor inventory levels of prep items and communicate shortages to management
• Practice proper sanitation at all times and follow all kitchen guidelines for date marking and storage procedures according to federal, state, local and company regulations.
• Prepare food of consistent quality following recipe cards, prep lists, production and portion standards per order from service staff.
• Adhere to presentation techniques learned and quality standards for the kitchen.
• Follow kitchen guidelines for food production and utilize supplies, food, and ingredients accordingly not to prepare more than estimated needs.
• Ensure all products adhere to proper temperature control and storage measures.
• Ensure knowledge of menu and all food products for all areas.
• Aid in the front of the house as needed.

COMPETENCIES

• Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.
• Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
• General knowledge of Food and Beverage service standards.
• Strong leadership skills to rally and motivate kitchen staff.
• Outstanding organizational and time management skills.
• Must be detail-oriented in presentation of final food products.
• Ability to multitask, prioritize and delegate daily workload.
• Must be energetic and able to work in a fast-paced environment.
• Must be able to show initiative, including anticipating guest or operational needs.
• Must be able to work varying schedules that include mornings, weekends, holidays and extended hours as business dictates.
• Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.

REQUIRED/PREFERRED EDUCATION AND EXPERIENCE

• High School diploma/GED or equivalent education/experience required.
• 1-2 years of restaurant or culinary experience preferred.
• Food Handler/Safe Serv certification is required.
• Applicable state certifications and brand training as required.

BENEFITS

• Career development & training
• Paid time off
• Team member discounts
• 401(k) with company match
• And more!