Springs Golf Prep Cook

OVERVIEW
Under supervisor of the Banquet Chef, the Prep Cook handles prepping the ingredients for all the dishes served at the facility.  In the handling of any ingredients and preparations of food, they will adhere to proper personal hygiene, kitchen and food safety practices as well ensure compliance with established policies, procedures and standards of quality and safety.

KEY FUNCTIONS

• Ingredient Preparation: Kitchen prep cooks are responsible for washing, peeling, and chopping vegetables, as well as preparing other products as specified by the chef or kitchen standards.
• Recipe Assembly: Follow recipes and guidelines to assemble and portion ingredients accurately, ensuring consistency and quality in the final products.
• Stocking and Inventory Management: Keep track of ingredient stock levels, notify the chef or manager when supplies are running low and assist in maintaining an organized inventory.
• Equipment Maintenance: Ensure that kitchen tools and equipment, such as knives, cutting boards and mixers are clean, well-maintained, and in good working condition.
• Food Storage: Properly store prepared ingredients, adhering to food safety standards and guidelines to prevent cross-contamination and maintain the freshness of perishable items.
• Collaboration with Kitchen Staff: Communicate effectively with the Chef and other kitchen staff to coordinate the flow of received, stored and prepared foods and ensure a smooth transition from preparation to serving.
• Cleaning and Sanitization: Keep the prep area clean and sanitized, including washing dishes, and utensils, and maintaining a tidy workspace to meet hygiene and safety standards.
• Portion Control: Measure and portion ingredients accurately to avoid waste and ensure consistency in the quantity of ingredients used in various recipes.
• Adherence to Safety Regulations: Follow safety guidelines and regulations, including proper handling of kitchen equipment, adherence to hygiene protocols, and awareness of potential hazards.
• Time Management: Efficiently manage time to complete prep tasks within designated time frames, helping to ensure a steady flow of prepared foods for the kitchen during busy service periods.
• Other duties as assigned by the Chef. 

THE LSC WAY Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are: 

• Think Team First
• Take Ownership
• Pay Attention to the Details
• Walk in Your Customers’ Shoes
• Lead By Example

KNOWLEDGE, SKILLS and ABILITIES

• Knowledgeable of DHEC, ServSafe and SC laws and regulations 
• Ability to function well in a high-paced and at time stressful environment
• Able to work a variety of shifts including weekends, evenings, and holidays
• Ability to multitask and possess a solid sense of timing and efficiency 
• Ability to maintain effective working relationships 
• Ability to complete ServSafe training
• Previous high volume culinary experience, multiple stations a plus

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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.  

• High School Diploma or equivalent preferred
• ServSafe Food Handler Certification; will train
• ServSafe Alcohol Certification: will train
• Current CPR, First Aid, AED certifications and Child Abuse prevention training; will train
• Work schedule varies and will include working on days, nights, holidays, and weekends and requires standing and/or walking for extended periods
• Can withstand working with wet floors and high temperatures

REPORTING TO THIS POSITION
No supervisory responsibilities 

PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment and utensils, etc.  Must be able to exert up to 25 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.  Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 50 pounds.

ABOUT US

Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.