Camp Social Prep Cook

Short Order/Prep Cook

Short Order/Prep Cook works within the Food & Beverage department. A Short Order/Prep Cook is responsible for preparing food rapidly and to order. Short Order/Prep Cooks use large cooking surfaces such as a large top griddle to fulfill multiple guest orders in a timely manner. Short Order/Prep Cooks are also responsible for adhering to the Health Departments' policies and procedures.

This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.

• Prepares, arranges and continually rotates food accordingly, first in, first out. Preparations and food presentations. Ensures adherence to Health Departments' policies and procedures
• Cleans and maintains kitchen as directed by management, in conjunction with Health Department policies and procedures
• Reports and documents any observed or known safety hazards, conditions, or unsafe practices & procedures to management immediately
• Stores and handles food properly, following Health Department requirements
• Plan orders to ensure all the items of an order are finished at the same time when possible
• Adheres to Wilderness Development Corp. standards for guest service
• Refers guest opportunities to supervisor according to Wilderness Development Corp guest resolution
• Trains associates properly as directed by management
• Proper rotations, day dotting, organization and putting truck away
• All other duties as assigned by department management

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

• All required in-house F&B classes and training

• Ability to act independently with little supervision
• Knowledge of food and beverage menus, food preparation and presentation
• Efficiently handle multiple duties
• Requires a good understanding of company policies and procedures
• Ability to handle stressful situations
• Good attendance and punctual
• Exhibits professionalism
• Exhibits good grooming habits
• Wears the proper uniform
• Works efficiently
• Follows all resort and office policies and standard operating procedures
• Conducts themselves in a professional manner with a positive attitude

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Activities:

• While performing the duties of this job, the employee is required to:
  • Regularly stand, walk, use hands to finger, handle and/or feel, reach with hands and/or arm and talk and/or hear
  • Frequently stoop, kneel, crouch and/or crawl
  • Occasionally climb and/or balance and taste and/or smell

Lifting Activities:

• While performing the duties of this job, the employee is required to:
  • Regularly lift up to 10 pounds
  • Frequently lift up to 25 pounds
  • Occasionally lift up to 50 pounds with assistance

Close vision

Regularly exposed to wet and/or humid conditions (non-weather), moving mechanical parts, and outdoor weather conditions

Noise Levels: Moderate