Xanterra Leisure Holding, LLC

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Prep Cook (Part-time/Year Round)

Prep Cook (Part-time/Year Round)

Requisition ID 
2017-15217
Job Locations 
US-OH-OREGON
Posted Date 
10/31/2017
Category 
Food and Beverage

More information about this job

Overview

The Prep Cook is a mid-level kitchen position involving the preparation and presentation of hot food for banquets or ala carte menu items, breakfast, lunch and dinner. Fulfills needs according to Banquet Event Orders and established recipes. Maintains sanitation standards in the preparation area.         

 

Starting pay is $11.95/Hr; $12.20Hr after 90 days

 

Primarily 2nd shift, but may be some day or early start times available. Weekends and holidays required. 

Responsibilities

  • Prepare food items and presentations for banquet functions as required by the Banquet Event Order (BEO) or Company established recipes/specifications with consistent quality and pleasing appearance and taste
  • Complete pull/prep list for upcoming banquet meals according to written instructions from the Executive Chef, Kitchen Supervisor or Lead Line Cook
  • Perform food prep production of meats, starches, vegetables, etc. according to production recipes given by Executive Chef,  Kitchen Supervisor or Lead Line Cook
  • Assist other cooks with daily production requirements for ala carte menu items, including breakfast, lunch and dinner
  • Prepare food items for employee breakroom shifts
  • Check in food deliveries and put stock away in appropriate places as needed
  • Prepare, set up, work and tear down chef action stations such as omelet and carving stations
  • Prepares stocks, soups and foundation sauces according to established recipes/specifications
  • Communicate efficiently with Executive Chef or Kitchen Supervisor on potential shortages, recipe or production questions
  • Properly store and date all food as per standard ServSafe requirements
  • Utilize first in, first out standard for rotation and use of perishable food products, including prepared items in the cooler/freezers to control food waste
  • Perform regularly scheduled temperature checks of food items particularly those prone to rapid spoilage due to temperature changes
  • Set up and break down production areas in accordance with kitchen sanitation standards
  • Cleans prep and production areas in accordance with ServSafe requirements
  • Represents Company in a courteous, efficient, and friendly manner in all customer and employee interactions
  • Follows principles of sanitation and safety in handling food and equipment
  • Understand and follow proper Safety Policies, Procedures and Practices
  • Other duties as assigned

Qualifications

  • Must be at least 18 years old
  • Basic reading & writing skills
  • Ability to multi-task
  • Ability to make simple mathematical calculations as they apply to the recipes
  • Ability to work any shift, weekends and holidays
  • Ability to reach, bend, stoop, wipe, push, and pull
  • Must be able to stand and walk for long periods of time
  • Ability to frequently bend/stoop, squat, reach above shoulder level and balance, occasionally crouch, push/pull and lift/carry up to 50 lbs
  • Intermediate level knowledge of the production areas of the kitchen and equipment such as slicers, steamers, mixers and kettles required
  • Prefer 1-2 years food preparation experience including batch cooking, soup production, moist heat, dry heat, grill, sauté and broil
  • ServSafe certification preferred, if not, must attend next scheduled Company provided class
  • Possess sufficient mobility to perform assigned tasks within production and service time frames established by the company
  • Must be able to perform tasks in a safe manner and adhere to company policies and procedures

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