Prep Cook

Role and Responsibilities

• Primarily assist Executive Chef in preparing, prepping quality food safely and efficiently with culinary flair and brand standards.
• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products.
• Prepare and portion food products prior to cooking.
• Perform other duties in the areas of food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Qualifications and Education Requirements

• High school education or relative experience.
• Minimum of 2 years cooking experience.
• Hospitality experience a plus with emphasis on food and beverage operations.
• Bilingual a plus.
• Be a minimum of eighteen (18) years of age.

Additional Notes

Employee housing is available to employees or potential employees who qualify. To inquire about or apply for employee housing, please contact Ted Roman at troman@saratogahotspringsresort.com or Andrew Weisel at arweisel324@gmail.com.