Job Title: Prep cook
Department: Food and Beverage
Supervisor: Executive Chef
JOB SUMMARY
Completes all preparations for and assists in cooking all standard menus items including meats, fish, soups, banquet orders, salads preparation, and assists in preparation of employee lunches. Works directly under direction of lead and line cooks and provides necessary support to ensure timely and quality preparation of food. Helps maintain the kitchen in a clean and sanitary condition at all times.
JOB DUTIES
1. Maintain complete knowledge of correct maintenance and use of equipment and tools while strictly abiding by state sanitation/health regulations and hotel requirements.
2. Read and prepare all menu items following recipes and yield guides according to department standards and transporting cases of received goods to the work station and pots and pans of food from storage to the serving line.
3. AM line cook opens back door, turns oven on, turns on electric chafing dishes in the breakfast buffet line and prepares the breakfast buffet for guests.
4. Assists in opening and closing kitchen side work.
5. Prepares all food in the proper quantities, following set standards, in a timely manner. All food shall be prepared in such a manner to ensure that quality product is provided to the guests and employees.
6. Bake bread and pastries for the breakfast buffet and any other required occasion.
7. Assist monthly team meetings to improve processes
8. Perform other duties as assigned by the supervisor, F&B Director or GM.
QUALIFICATIONS
Physical Requirements
1. Constant standing, bending and walking for up to 8 hours.
2. Must be able to lift and carry a maximum of 80 pounds.
3. Works in a hot, cluttered, fast paced, demanding and noisy environment.
License and Certification
1. NM ServSafe Certification
Education and Experience
1. Prior kitchen/prep cook experience and knowledge desirable
Skills and Abilities
1. Ability to read, understand, and completely follow recipe instructions
2. Ability to remain calm and focused in a stressful, high demand environment
3. Knowledge of sanitation and cleanliness standards
