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About the Role

Ensure quality, consistency, and production of all food items. Interacts with fellow employees and supervisors politely and courteously to ensure gracious hospitality.

Responsibilities

• Maintain professional appearance standards.
• Anticipate and accommodate the needs of all team members.
• Handle all food items by washing, chopping, and cutting according to recipe specifications.
• Maintain cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
• Label and store all product following FIFO and company standards.
• Check production lists and assignments.
• Follow supervisor’s instructions, communicate with and support co-workers.
• Produce assigned recipes to company standard.
• Possess general knowledge of the venue.
• Comply with Department of Health and company sanitation standards.
• Communicate product needs to chefs, sous chefs, and support staff.
• Properly set-up prep station and perform opening/closing procedures.
• Stock station with prescribed supplies.
• Wipe down and sanitize station.
• Perform opening and closing side-work as prescribed.
• Report all breakage and damage of equipment or furniture immediately to management.
• Attend and participate in daily pre-service meetings.
• Attend and participate in training sessions or departmental meetings.
• Learn by listening, observing, and sharing knowledge.
• Portray a positive and professional attitude.
• Demonstrate knowledge of the Company, its partners, and supporting hotel environments.
• Work as part of a team and provide help and support to all fellow team members.

Requirements

• Must be able to stand, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Skills

• Culinary experience
• Prep cook experience
• Line cook experience
• Food Handling Certificate

Experience Level

• Previous culinary experience preferred
• Experience as a prep and/or line cook in a high-volume culinary operation preferred

Education Level

• Company in-venue Prep Cook training
• Food Handling Certificate