SCOPE OF POSITION:

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Cook will often be responsible for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment.

DUTIES AND RESPONSIBILITIES:

The following are major duties and are not intended to be all inclusive or restrictive.

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Kitchen Prep Cook, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

The Kitchen Prep Cook must be able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Present with a professional appearance and demeanor. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to work on your feet for long periods of time and be able to lift, pull or push up to 50 lbs. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Work is performed throughout all areas of the facility where the noise levels vary from quiet to loud depending on the time of day, the specifics location, and the amount of business. The Kitchen Prep Cook must be able and willing to work evenings, weekends, and holidays and in a smoke-filled environment. The workplace is also under constant surveillance both inside and outside the facility.

The Kitchen Prep Cook may be exposed to the risks associated in attempting to resolve contentious issues with difficult guests and staff members. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility preferred but not required.
• Maintains a current Food Handler’s card and alcohol service permit if required.
• Working knowledge of employee scheduling in a hospitality environment.