Prep Cook

PAY: $21-$25/hour depending on experience

SUMMARY

The primary function of the Prep Cook is to support the culinary team by preparing ingredients and components for service. This role requires experience in banquet prep, pastry prep, and line prep, with a focus on food quality, consistency, and kitchen efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

• Maintains guest service as the driving philosophy of the operation.
• Demonstrates a commitment to guest satisfaction through behind-the-scenes support.
• Upholds hotel standards that contribute to overall guest experience and food quality.

Prep Cook Operations

• Prepares ingredients for service including washing, chopping, measuring, and portioning.
• Assists with bulk preparation of items for banquets and events.
• Supports pastry production by scaling ingredients, assembling components, and performing basic finishing tasks.
• Sets up and stocks prep stations and assists in line readiness.
• Rotates stock and labels all prepared food with proper date and product information.
• Follows recipes, prep lists, and plating guides with accuracy and attention to detail.
• Maintains sanitation standards and proper food storage at all times.
• Understands and applies basic cooking techniques including roasting, poaching, baking, sautéing, and griddling.
• Recognizes quality standards in fresh ingredients and finished products.
• Maintains a clean, organized work area throughout the shift.
• Complies with safety and sanitation regulations and practices safe food handling.
• Communicates effectively with kitchen staff and supervisors.
• Assists with cleaning, organizing, and closing prep areas at the end of shift.
• Performs other duties as required or assigned by the culinary leadership team.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High School diploma and/or experience in a hotel or a related field preferred.
• 1–2 years of kitchen experience, including banquet, pastry, or line prep preferred.
• Culinary training a plus.

REASONING ABILITY

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.

TOOLS and EQUIPMENT

Various cutlery, choppers, blenders, band saw, meat grinder, deep fryer, griddles, till fryer, toaster, scales, buffalo chopper, various refrigeration/freezers, vertical chopper can opener, range tops, broiler, coffee machines, desk ovens, convention ovens, steam table. Ect…

LANGUAGE AND MATHEMATICAL SKILLS

• Effective ability to communicate orally and in written form effectively with internal and external customers.
• Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
• Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe and Food Handler Certifications preferred.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Individuals may need to sit or stand as needed for an extended period of time
• Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
• Proper lifting techniques required
• Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects