Banquet Prep Cook

Prep Cook / Utility

The Prep Cook / Utility is responsible for preparing food products in accordance with resort specifications and exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

Essential duties and responsibilities include the following:

• Wash, peel, and cut various food items (including, but not limited to: meats, vegetables, starches, proteins, salads, fruit/vegetable/deli trays, and desserts) in preparation for food service.
• Measure, weigh, mix ingredients, and portion food items as instructed.
• Utilize checklists to determine quantities of food products to prepare for the AM/PM shift.
• Ensure food is stored and cooked at the correct temperature by regulating equipment.
• Place food trays over warmers for immediate service or portion/store food in designated containers to prevent spoilage.
• Inspect food preparation areas to ensure safe/sanitary food-handling practices.
• Place delivery items in the proper storage areas, such as shelves and the walk-in cooler/freezer.
• Rotate food products to preserve quality and control waste.
• Empty trash and place dirty dishes and pans on racks or counters for cleaning in the dishwasher area.
• Pre-wash food items from glassware, dishware, and silverware using spray hoses/scrubbers in the sink.
• Rack dirty glassware, dishware, and silverware to load into the dishwasher.
• Ensure that the proper dilution level of sanitizing solutions is adequate for all wash loads and maintain proper wash/rinse temperatures.
• Remove clean glassware, dishware, and silverware from racks, inspect for 100% sanitation and cleanliness.
• Stock clean glassware, dishware, and silverware in the appropriate location for reuse.
• Empty and clean trash receptacles as needed, placing waste in the designated area.
• Maintain a sanitary workstation using a "clean as you go" attitude, including sweeping and mopping surrounding floor areas.
• Demonstrate understanding and proper use of dishwashing equipment.
• Maintain a positive, professional, and respectful attitude toward guests, coworkers, and management.
• Abide by department/resort/company policies, procedures, and safety rules at all times.
• Maintain confidentiality of all trade secrets, keeping all recipes, policies, and procedures confidential.
• Perform all other duties as assigned.

Qualifications to perform this job successfully include the following:

• Ability to work in a fast-paced environment while handling multiple priorities with a high degree of professionalism.
• Strong attention to detail and ability to read and comprehend oral/written instructions.
• Capable of effective and courteous communication with guests and associates of all levels.
• Ability to read and interpret documents such as policy and procedure manuals.

Education and/or experience:

• Minimum 2-5 years of prior experience working in a hotel, resort, or restaurant kitchen required.
• Enrollment in or successful completion of a technical culinary education or apprenticeship program preferred.

Certificates, licenses, registrations:

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Physical demands/work environment:

• The temperature is generally moderate and controlled by hotel environmental systems; however, you must be able to work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering, and continually positioning oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Demonstrated competency to safely use kitchen equipment with sharp/moving parts, including but not limited to: knives, forks, slicers.
• Flexibility to work evenings, weekends, and holidays is required, along with the willingness to adjust scheduled work hours based on business needs.