Whether you've built speed and multitasking skills in a fast-paced food job or just finished culinary school and are ready to put your training to work, this role is a real starting point. As a Prep Cook, you'll work directly with a chef to sharpen your prep and knife skills, learn plating and presentation, and get real opportunities to pitch your own ideas for new menu items. If you're organized, self-motivated, and ready to grow into serious culinary work, we want to hear from you.

The Prep Cook is responsible for preparing food items to the executive chef's specifications, working independently to keep ingredients and dishes prepped, fresh, and ready for service. This role may also include line duties as needed, with room to bring creative ideas to new items and occasional guest interaction.

Duties/Responsibilities:

• Report to the executive chef and follow all kitchen instructions.
• Prepare food and packaged items (e.g. slicing meats and cheeses, prepping spreads and sauces, toasting or grilling bread, chopping vegetables, assembling sandwiches and wraps) to chef specifications.
• Build and assemble sandwiches to consistent quality and presentation standards.
• Set up and stock prep and/or line stations with all necessary supplies.
• Work independently to keep prepped items stocked and ready for service.
• Cook and plate menu items on the line as needed.
• Contribute ideas for new sandwich and menu items and help test recipes.
• Occasionally interact with guests when restocking or answering basic questions about food items.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Maintain a clean and tidy workspace throughout the shift.
• Maintains kitchen sanitation program and exercises proper use of equipment.
• Adhere to all Health Department rules and regulations.
• May be responsible for security of guests, fellow employees, and hotel assets.
• Must perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
• Immediately reports all guest or employee issues to the Manager on Duty.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
• Must be in proper uniform at all times.

This job posting in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. 

The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. 

This job posting does not create an employment contract, implied or otherwise, other than an “at will” relationship. 

 Required Skills/Abilities:

• Ability to work with people as a productive team member.
• Ability to work independently with minimal supervision.
• Basic knowledge of food preparation, sanitation, and kitchen operations.
• Attention to detail and consistency in food presentation.
• Must be able to communicate effectively verbally and through written communications.
• Must be able to work a flexible schedule including evenings, weekends and holidays.
• Interest in bringing creative ideas to food prep and presentation.
• Must be well organized and take initiative.
• Must be honest and work well with others.
• Must treat all fellow employees in a respectable manner.
• Must be able to communicate in conversational English; ability to greet guests, answer basic questions about food items, and understand kitchen instructions required.

Education and Experience:

• No prior experience required; culinary education or kitchen experience is a plus.

Supervisory Responsibilities:

• None.

Physical Requirements:

• Stand/walk on feet for 8 hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to cut, slice, prepare, and package food.
• Must speak in a clear, understandable voice and hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead and lift and/or carry up to 40 pounds.