SUMMARY

The Prep Cook will prepare and cook food in a according to menu for hotel cafeteria. Duties include: clean food preparation areas, cooking surfaces, and utensils, cook the appropriate amount of food based off of employee count. Maintain sanitation, health, and safety standards in work areas, measure ingredients required for specific food items being prepared, operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles, pre-cook items to prepare them for later use. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking, clean, stock, and restock workstations.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read and understand English.
• Previous experience preferred but not necessary.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Open availability is a must; including Holidays, nights, & weekends.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.
• CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

ESSENTIAL FUNCTIONS

• Assist with all banquet dish ups, carving and pre-dish preparation.
• Keep work areas clean and organized.
• Prepare foods needed in restaurants, banquets and employee cafeteria.
• Report all unsafe conditions immediately.
• Set up, restock and maintain food preparation areas.
• Complete other duties as assigned by supervisor to include cross training.
• Display knowledge and follow all procedures in sanitation and sanitary food handling.
• Prepare food in accordance with working menus, recipe cards and photos.
• Attend all mandatory meetings.