The Prep Cook is responsible for supporting the food and beverage department by preparing food prior to the cooking stage. Duties include cutting vegetables and fruit, rotating items on the buffet lines, provides internal guest service by effectively communicating with co-workers and assists with separating deliveries and storing items in proper storage areas. Performs additional job duties as assigned by Sous Chef.
Keeping the kitchen clean and orderly, ensuring all ingredients are in stock for the Chef to complete their menu, washing cutlery and dishes, parboiling foods, allowing the Chef to prepare the menu more efficiently, seasoning and preparing the necessary ingredients for cooking, preparing some dishes such as salads or other less complex menu items, setting out all the Chef's ingredients before each shift and refill as necessary.
Must possess basic culinary knowledge with the ability to follow directions and the desire to advance into a skilled cooking position. Must be able to stand for longer than 8 hours. The ability to lift up to 50 pounds. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.