General Summary of Job Duties
The Prep Cook efficiently and consistently prepares requested amounts of food product, to our specifications, from quality ingredients. Follows standardized recipes to consistently prepare various cold menu items as assigned.
Principle Responsibilities and Duties
- Maintain a high quality of guest service according to The Lodge and Gilpin Mission Statement and F.A.S.T. Track Values Statement.
- Processes (dices, slices, mixes, etc.) fresh ingredients to specifications.
- Prepares correct quantities of requested items.
- Completes production demand in an efficient and timely manner.
- Monitors and maintains the expected level of prepared items.
- Maintains organization and cleanliness of work area and food storage areas throughout shift.
- Provides supervisor with list of items needed for shift production.
- Notifies supervisor of any quality or freshness concerns.
- Follows recipes exactly to ensure a consistent product. Measures and weighs items as required.
- Assembles various display platters and trays. “Plates” desserts.
- Stores prepared items appropriately, following “FIFO” and labeling procedures.
- Adheres to all health department policies and procedures. Follows proper food storage, rotation, and temperature practices.
- Adheres to all company safety policies.
- Cleans and sanitizes kitchen areas as needed.
- Assists Line Cooks and Buffet Attendants when needed.
- Assists Kitchen Stewards when needed.
- Assists Sous Chefs or Lead Cooks however needed.
- Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
- Adhere to all appearance and uniform standards.
- Maintain an open line of communication with Management.
- Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
- Ability to accept performance feedback in a professional manner.
- Regular attendance to all scheduled shifts is considered an essential function of the job.
- Arriving on-time for all scheduled shifts is considered an essential function of the job.
- Other duties as assigned.
To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:
- Offer a warm greeting to everyone you encounter with a smile and eye contact.
- Practice mutual respect by dealing honestly in all interactions.
- Use genuine listening skills and offer sincere responses.
- Promote positive interactions with both external and internal guests through sincere greeting and communications.
- Be approachable, listen and lead by example.
- Be proactive and positive.
- If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
- Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
- Acquire knowledge, training and education. Communicate it to all employees.
- Anticipate our guests’ needs before they ask.
- Contribute ideas and solutions to improve customer service.
- Escort our guests rather than point.
- Take personal pride in the quality of your work.
- Actively seek feedback from our guests concerning our service and atmosphere.
- Share and explain information.
- Great teams consist of great performers.
- Create a culture of two-way communication with employees and guests.
- Be courteous, kind and patient with each other.
Skills, Education and Other Requirements
- Good communication skills.
- Positive attitude that contributes to a pleasant working environment.
- Basic reading and writing skills.
- Ability to follow written and verbal instructions.
- Ability to function as part of a team.
- Ability to remain calm and professional when under pressure.
- Must be able to multi-task.
- Must have a working knowledge of the food service industry.
- High School Diploma, GED, or Equivalent Work Experience
- Successful Completion of Food Handler Class
- At least 1 year of kitchen experience in a high volume food establishment.