Banquet Prep Cook

Peek'n Peak•Clymer, NY

10d•Onsite

About The Position

The Prep Cook / Utility is responsible for preparing food products in accordance with resort specifications and exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

Requirements

Ability to work in a fast-paced environment while handling multiple priorities with a high degree of professionalism.
Strong attention to detail and ability to read and comprehend oral/written instructions.
Capable of effective and courteous communication with guests and associates of all levels.
Ability to read and interpret documents such as policy and procedure manuals.
Minimum 2-5 years of prior experience working in a hotel, resort, or restaurant kitchen required.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Enrollment in or successful completion of a technical culinary education or apprenticeship program preferred.

Responsibilities

Wash, peel, and cut various food items (including, but not limited to: meats, vegetables, starches, proteins, salads, fruit/vegetable/deli trays, and desserts) in preparation for food service.
Measure, weigh, mix ingredients, and portion food items as instructed.
Utilize checklists to determine quantities of food products to prepare for the AM/PM shift.
Ensure food is stored and cooked at the correct temperature by regulating equipment.
Place food trays over warmers for immediate service or portion/store food in designated containers to prevent spoilage.
Inspect food preparation areas to ensure safe/sanitary food-handling practices.
Place delivery items in the proper storage areas, such as shelves and the walk-in cooler/freezer.
Rotate food products to preserve quality and control waste.
Empty trash and place dirty dishes and pans on racks or counters for cleaning in the dishwasher area.
Pre-wash food items from glassware, dishware, and silverware using spray hoses/scrubbers in the sink.
Rack dirty glassware, dishware, and silverware to load into the dishwasher.
Ensure that the proper dilution level of sanitizing solutions is adequate for all wash loads and maintain proper wash/rinse temperatures.
Remove clean glassware, dishware, and silverware from racks, inspect for 100% sanitation and cleanliness.
Stock clean glassware, dishware, and silverware in the appropriate location for reuse.
Empty and clean trash receptacles as needed, placing waste in the designated area.
Maintain a sanitary workstation using a “clean as you go” attitude, including sweeping and mopping surrounding floor areas.
Demonstrate understanding and proper use of dishwashing equipment.
Maintain a positive, professional, and respectful attitude toward guests, coworkers, and management.
Abide by department/resort/company policies, procedures, and safety rules at all times.
Maintain confidentiality of all trade secrets, keeping all recipes, policies, and procedures confidential.
Perform all other duties as assigned.