VIAD

  • COOK 2 - PREP COOK

    Posted Date 1 month ago(05/22/2018 7:50 PM)
    Job ID
    2018-10643
    # Positions
    0
    Location
    Montana
  • Overview

    Prep cook is an entry-level position in the culinary department that prepares food items, produces and assists in preparation of daily menu items in accordance with all company recipes. Work in a variety of stations, to produce quality and timely hot/cold food for guests and staff in a clean, safe and sanitary manner. Must adhere to all food safety and sanitation regulations and requirements. Will be required to assist in the dishroom and sanitation for the kitchen when and as needed or assigned.  Assists in other departments or with other job duties as assigned.

    Responsibilities

    1. Reports to work on time and in proper uniform.
    2. Assists in producing a quality product in a timely fashion for guests and employees.
    3. Assists Sous Chefs, EDR Manager and cooks with preparation of soups, sauces, entrees, cold side items, salads, desserts and EDR production.
    4. Works in designated station as set by Location Chef/Sous Chef.
    5. Checks supplies, prep lists, and ensures all items are prepared and stocked in a timely fashion.
    6. Follows all set recipes and standards as set by company.
    7. Prepares food for menu as ordered by waitstaff for guests and for employee cafeteria.
    8. Assists with a variety of tasks for employee cafeteria operations to include food prepping & production, set up, food service, break down and clean up as required.
    9. Communicates when items are running low or need to be ordered to sous chef or location chef when and as needed.
    1. Assist with putting away orders and keeping clean and neat storage areas to include walk-ins, refrigerators and coolers.
    2. Cleans and maintains kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas in accordance with sanitation regulations.
    3. May periodically train new employees or staff from other departments.
    4. May assist with stocking and inventory control, unloading of trucks, organization of storeroom, etc.\
    5. Maintains a clean and safe workstation and assist in the overall sanitation and cleanliness in the kitchen.
    6. When required, works dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
    7. Completes GPI Sanitation program.
    8. Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
    9. Adheres to all company policies and regulations.
    10. Assists in other departments and with other duties as assigned.

    Qualifications

    • Culinary degree or training is preferred.
    • Previous commercial kitchen experience preferred.
    • Must know or be able to quickly learn basic cooking techniques.
    • Must demonstrate knowledge of proper food safety and sanitation policies.
    • Must be able to perform all manual aspects of kitchen operations.
    • Must be able to read and write clearly.
    • Must be able to communicate clearly and respectfully with coworkers and guests.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
    • Must be team-oriented, positive and upbeat.

    Work Environment

    • High volume Kitchen/EDR in a National Park, hotel environment.
    • Climate control equipment may or may not be present.
    • Working in varying degrees of temperatures is required, including coolers, freezers, hot line, etc.
    • Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.
    • Job requires dealing with soaps, and cleaning chemicals on a regular basis.
    • Exposure to hazardous materials and cleaning products may occur – must be knowledgeable in and able to execute injury/accident prevention methods.
    • Flexible scheduling required including varied hours, split shifts, AM and PM shifts, weekends and holidays.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed