Seasonal Prep-Cook

Seasonal Prep-Cook

The Prep Cook is responsible for preparing ingredients, following recipes, and supporting the culinary team to ensure smooth kitchen operations. This role is essential in maintaining food quality, safety, and efficiency, enabling the restaurant to deliver exceptional dining experiences during the busy seasonal period.

The Prep Cook is responsible for:

• Wash, peel, cut, chop, and portion ingredients according to recipes and standards.
• Prepare garnishes, sauces, dressings, and other basic food items.
• Assist in cooking simple dishes under the supervision of chefs.

Kitchen support includes:

• Setting up workstations with required tools, equipment, and ingredients.
• Assisting with receiving, unpacking, and storing food deliveries.
• Labeling and dating food items for proper storage and rotation.

Cleanliness and sanitation duties include:

• Maintaining a clean and organized prep area, equipment, and utensils.
• Following all food safety guidelines, including proper storage temperatures and cross-contamination prevention.
• Disposing of waste promptly and properly.

Collaboration tasks include:

• Working closely with line cooks, chefs, and dishwashers to ensure timely meal preparation.
• Communicating ingredient shortages or quality concerns to kitchen leadership.
• Assisting with banquet or special event prep as needed.

Opening and closing duties include:

• Assisting with daily kitchen setup and breakdown.
• Properly storing leftover food according to safety guidelines.
• Sanitizing work areas and ensuring all items are returned to designated locations.

Qualifications and skills include:

• Basic knife skills and familiarity with kitchen equipment.
• Ability to follow recipes and portion guidelines accurately.
• Good physical stamina; able to stand for extended periods and lift up to 50 lbs.
• Strong attention to cleanliness and detail.
• Ability to work efficiently in a fast-paced, team-oriented environment.
• Previous kitchen or food preparation experience preferred but not required.
• Must have open availability including nights, weekends, and holidays during the seasonal period (July-October).

Lodging Dynamics