Prep Cook

Summary of Position: Responsible for preparing food items in accordance with Corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality. Responsibilities: Assist the Executive Chef and Sous Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook are being met or exceeded. Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience. Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas Adherence to Duties Checklist and other duties as assigned Position Requirements: Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people Ability to lift 25 pounds frequently and up to 50 pounds occasionally Frequent bending, twisting, lifting, and squatting Education and Experience: Education: H igh School Diploma or equivalent Experience: Culinary training/experience (1 year minimum)