- Taking directions from supervisor and retaining information received.
- Completing all tasks, in order, on the prep list from the Senior Chefs or other Supervisors.
- Ensure the safety, cleanliness and sanitation of the kitchen by overseeing HACCP and daily product spot checks.
- Washing, chopping and sorting ingredients like fruits, vegetables and meats.
- Measuring quantities of seasonings and other cooking ingredients.
- Parboiling food, reducing sauces and starting first steps in various dishes.
- Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply.
- Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
- Washing and cleaning the kitchen and cooking equipment at the end of work shifts.
- Fully understand and follow allregulations that pertain to health and safety.
- Knowledge of Food and Beverage, Local and State Food Handling laws and procedures.
- Must be organized and detailed oriented.
- Must be a team player.
- Must be a strong leader with a hospitality first mindset.
- Desire to provide phenomenal guest experiences, a passion for quality, and attention to detail.
- Strong communication skills with the ability to develop relationships and foster cooperation
- Successful track record in professionally addressing & resolving difficult and challenging issues at all levels.
- Ability to develop and encourage an open, stimulating and trusting environment that reflects our Company Mission, Brand Promise and Value.
- Proven leadership skills, which include coaching and training abilities and strong motivational skills.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
- Mustbe alert and quick reasoning. Ability to interpret instructions and guidelinesset by the hotel's policy and procedures.
- Participate in industryorganizations.
- Maintain an open line ofcommunication between guests, employees, and management.
- This position may be required toperform other and additional duties assigned by the Senior Chefs.
- Preference for a 4-year degree in hospitality, hotel & restaurant management, culinary school or related field.
- High school diploma or equivalent isdesirable
- Proficient in English
- Background as a prep cook or relatedexperience
- Availability for early morning shifts
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Prep Cook - Whitefish, United States - AVERILL HOSPITALITY EMPLOYMENT
Description
The Lodge at Whitefish Lake, part of Averill Hospitality, offers full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, 401(k) match, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake.The Lodge at Whitefish Lake, one of Montana's AAA Four Diamond resorts, is seeking a Prep Cook to work with our food and beverage team.
PRINCIPLERESPONSIBILITIES AND POSITION PURPOSE:
A Prep Cook, or Preparatory Cook, isresponsible for providing a supportive role to kitchen staff in the preparationof meals and ingredients. Their duties include organizing and labeling fooditems in storage areas, performing tasks like chopping ingredients, followingrecipes and sanitizing their work station during and after service.
MAIN DUTIES ANDRESPONSIBILITIES:
Inaddition to performance of the essential functions, this position may berequired to perform a combination of the following supportive functions, withthe percentage of time performing each function to be solely determined by the SeniorChefs based upon the particular requirements of the company.
EDUCATION
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
