Overview:
The Prep Cook is responsible for preparing high quality food based on hotel standards. He/She is responsible for the timely and accurate preparation of food items for the line, pantry or the production area of the main kitchen.
Responsibilities:
Fundamental Requirements
* Be responsible for quality of food.
* Prepare food orders as per established recipes/menus.
* Ensure equipment and kitchen cleanliness.
* Maintain kitchen in a clean and organize manner to facilitate high volume production.
* Handle and store food in a sanitary fashion.
* Recognize quality standards in fresh vegetables, fish, dairy and meats.
* Coordinate with Chef/Sous Chef for Banquet functions and special orders.
* Follow all Health Department and Company regulations in regards to food and storage standards and safety.
* Understand formal requisition process.
* Perform Any other duties assigned by supervisor.
General Requirements
* Maintain a warm and friendly demeanor at all times.
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
* Attend all hotel required meetings and trainings.
* Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
* Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform.
* Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
* Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
* Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
* Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
* Must be able to cross-train in other hotel related areas.
* Must be able to maintain confidentiality of information.
* Must be able to show initiative, including anticipating guest or operational needs.
* Perform other duties as requested by management.
Qualifications:
Education & Experience:
* High School diploma or equivalent and/or experience in a hotel or related field preferred.
* Previous culinary experience required.
Physical requirements:
* Flexible and long hours sometimes required
* Medium work - Exerting up to 50 pounds or force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
* Ability to stand during entire shift.
* Ability to withstand temperature variations, both hot and cold.
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