PRIMARY PURPOSE
The Prep Cook shall serve the Glen Eyrie Group (GEG) 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 position cooks and prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
ESSENTIAL DUTIES AND RESPONSIBILITIES

• Completes opening checklists.
• Refers to Daily Prep List at the start of each shift for assigned duties.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, saut burners, deck ovens, flat top range and refrigeration equipment.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Uses Standard Recipes for preparation and portioning of all products; portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Understands and complies consistently with Glen Eyrie standard portion sizes, cooking methods, recipes, quality standards, kitchen rules, policies and procedures.
• Portions food products prior to cooking according to Glen Eyrie standard portion sizes and recipe specifications.
• Handles, stores and rotates all products properly.
• Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge.
• Completes food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by Chef or Line Cook in charge.

MINIMUM QUALIFICATIONS AND EXPERIENCE

• Belief in and adherence to the Statement of Faith and Mission of The Navigators.
• A minimum of 1 year of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar restaurant/conference center capacity.
• Must have exceptional hygiene and grooming habits.
• Able to communicate clearly with Executive Chef and dining room personnel.
• Able to read and follow printed recipes and plate specifications.

The Navigators is committed to creating a diverse and inclusive work environment and is proud to be an equal opportunity employer. The Navigators does not discriminate based on race, color, national origin, sex, age, disability, veteran status, or any other status protected by law or regulation.