Prep Cook

Reports to: Kitchen Supervisor/Sous Chef/Executive Chef

Status: Non-Exempt

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Job Summary:

The Prep Cook will be responsible for preparing the kitchen in a multitude of tasks to include the day to day preparation of the meals within all the F & B outlets and to continually uphold the Wylie Hotel service standards and Mainsail Lodging & Development standards.

Essential Functions 

• Basic vegetable prep – peeling, slicing, dicing, and portioning
• Basic sauce prep – primarily stocks, salad dressings, sauces and vinaigrettes
• Minor butchering –processing whole poultry and fish

• General cleaning – to include equipment, floors, walls, coolers, and freezers
• Dishwashing –all Wylie kitchen staff wash dishes
• Ability to listen and understand specific
• Ability to cut and chop food as well as other tasks
• Ability to work long hours standing over hot stoves and grills.
• Ability to work as a team in a stressful, fast-paced environment

• Follow Safe Staff sanitary compliance throughout every area working in the kitchen

• Follow all safety procedures to include knife safety

• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas.
• Maintain the kitchen work area in an orderly and clean condition.
• Clean or prepare various food for cooking or serving to include peeling vegetables, portioning products, etc.
• Follow proper hand washing procedures
• Assist with plate up dinners during banquets
• Stock supplies for the kitchen in specified locations and maintain area in order
• Sweep, Scrub, mop floors. Wipe walls, coolers, freezers and equipment
• Sort and remove trash and clean the garbage cans / whales daily
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies
• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel / restaurant
• Follow Safe Staff sanitary compliance throughout every area working in the kitchen

Qualification Standards

Education & Experience

• High School diploma or equivalent or higher
• Minimum of 1 year experience in restaurant
• Previous culinary kitchen experience preferred
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives, kitchen machinery safely and effectively.
• Ability to lift 20 lbs.
• Long hours sometimes required

Mental Demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the kitchen, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary