Prep Cook - Glen Eyrie

Primary Purpose

The Prep Cook shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. This role is responsible for a variety of food—including meats, seafood, poultry, vegetables, sauces, stocks, and breads—using kitchen equipment and utensils according to the Daily Prep List.

Essential Functions

• Food Preparation and Product Control – 95%
  • Follow the Daily Prep List and complete opening and closing checklists.
  • Prepare meats, seafood, poultry, vegetables, sauces, stocks, breads, and other menu items according to recipes and portion standards.
  • Maintain clean, sanitary, and organized workstations and kitchen equipment.
  • Store and rotate products properly; report any equipment or food issues.
  • Assist with off-peak prep, special events, and menu execution as needed.
  • Attend team meetings and contribute suggestions for improvement.
  • Perform other duties as assigned by the Chef or Line Cook in charge.
• Additional Responsibilities – 5%
  • Participate in Navigators' on-site learning and development events, Cultural Development and Diversity trainings, or other non-Navigator developmental events as appropriate.
  • Participate in annual processes, such as the organizational Plan and Progress Review (PPR), Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver's Authorization, and other releases as required.
  • Submit time worked on a weekly basis through the Workday Time Tracking system.
  • Other job-related duties as assigned.

Minimum and Preferred Qualifications

• Spiritual: Belief in and adherence to the Statement of Faith and Mission of The Navigators.
• Experience: Minimum of 1 year of kitchen preparation and cooking experience, including at least 6 months in a restaurant or conference center environment; ability to read and follow recipes and plate specifications required.
• Communication & Leadership: Strong hygiene and grooming standards required, along with clear, professional communication skills to work effectively with the Executive Chef and dining room staff.
• Education: HS Diploma or GED equivalent required.

Pay

$16.00 - $17.00 hourly