Prep Cook (FT)

Cook 1

As a Cook 1, you are responsible for the daily preparation and production of food items in accordance with established recipes and presentation standards. You will ensure that all culinary operations are performed efficiently, safely, and with a focus on guest satisfaction, maintaining high standards for quality, sanitation, and teamwork.

Essential duties and responsibilities include:

• Set up assigned station(s) according to established guidelines and ensure readiness for service
• Prepare and cook all food items as directed, ensuring proper portion control, recipe adherence, and timely execution
• Ensure quality, consistency, and presentation of all dishes in accordance with restaurant standards
• Restock and replenish line items as needed throughout shift
• Maintain cleanliness, organization, and sanitation of assigned work area and equipment at all times
• Operate and maintain all kitchen equipment safely and in good working order
• Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas
• Read and interpret menus to estimate food requirements and requisition food from storage as needed
• Adjust and monitor thermostat controls to regulate temperature of ovens, grills, broilers, roasters, and steam kettles
• Measure, mix, and prepare ingredients according to recipes for soups, salads, sauces, desserts, casseroles, and other dishes
• Bake, roast, broil, and steam meats, fish, vegetables, and a variety of other foods
• Season foods during preparation and cooking to achieve desired flavors
• Observe and test foods by tasting, smelling, and using appropriate tools to ensure items are properly cooked
• Carve meats, portion and plate food, add sauces and garnishes, and ensure orders are completed as specified
• Wash, peel, cut, and shred fruits and vegetables for use in recipes
• Butcher and prepare meats, fish, and shellfish as required
• Maintain positive working relationships with fellow team members, exhibiting a positive and professional attitude
• Arrive for scheduled shifts on time, in proper uniform, and with required tools
• Complete all assignments and tasks as requested by supervisors
• Adhere to sanitation and safety standards in compliance with Health Department regulations and company policies
• Minimize waste and spoilage through proper storage, rotation, and utilization of food items
• Follow all grooming and dress code requirements as outlined in the Employee Handbook
• Maintain open communication with supervisors and management
• Understand and adhere to environmental practices and sustainability initiatives of the resort

Education/experience:

• Must have 6 months to 1 year of previous culinary experience in a professional kitchen or equivalent
• Must be able to pass a background investigation and drug screen as a condition of employment

Other skills and abilities:

• Possess basic professional cooking and knife handling skills
• Knowledge and understanding of food safety, sanitation, and proper food handling procedures
• Ability to follow directions and execute tasks as assigned
• Work effectively as part of a team and communicate clearly
• Remain calm and perform well under pressure in a high-volume environment
• Ability to solve problems, stay self-motivated, and maintain organization
• Commitment to quality service and a passion for food and beverage knowledge

Typical physical and mental demands:

• Regularly required to stand, walk, talk, hear, listen, taste, and smell
• Must be able to stand for long periods of time; may be required to sit occasionally
• Must be able to lift more than 50lbs., push heavy carts, and bend, stretch, kneel, carry, and reach
• Frequent use of knives, slicers, hot oil, and gas stoves safety sensitive
• Ability to interact effectively with others beyond giving and receiving instructions
• Must adapt to stressful situations, emergencies, and changing priorities while remaining focused and professional
• Ability to handle difficult situations or individuals with composure and perspective
• Work productively under strict time restraints and variable deadlines

Working conditions:

• Must be willing and able to work in a fast-paced, crowded, loud, warm, hot, and humid environment
• May be required to work in confined spaces
• Must adhere to all safety policies, procedures, and standards as set by OSHA and Health Department
• Must be able to work flexible hours including days, evenings, weekends, and holidays
• Employee parking proximity to resort entrance varies season to season due to business volume