Prep Cook 1
About The Position
The Prep Cook 1 is responsible for efficiently preparing quality food items according to station prep sheets, including receiving and storing products for hot and cold foods. The role maintains sanitation in work, kitchen, and storage areas and follows food-handling, preparation, holding, and temperature-monitoring guidelines while maintaining adequate quantities and minimizing overproduction and waste. The Prep Cook assists with scheduled food preparation, which may include therapeutic and mechanically altered recipes, breakfast, lunch, dinner, catering, and other special functions. The role follows approved recipes, production sheets, and HACCP practices; maintains kitchen sanitation and equipment-cleaning schedules; communicates effectively with dining team members and supervisors; and uses designated safety equipment. Other duties may be assigned by the Sous Chef, Executive Chef, or Campus Executive Chef. This position is at Wind Crest by Erickson Senior Living in Highlands Ranch, Colorado. Weekend and holiday work is required. The work takes place in a fast-paced, multitasked kitchen environment with exposure to extreme temperatures, including hot kitchens and refrigerators and freezers. Compensation is $16–$18. Applications are accepted until the position is filled.
Requirements
- Ability to initiate and implement plans to ensure proper food service for breakfast, lunch, dinner, catering, and special events.
- Ability to read, write, understand, and communicate in English.
- Ability to work weekends and holidays.
- Ability to work in a fast-paced, multitasked environment and in extreme temperatures, including hot kitchens and refrigerators and freezers.
- Ability to stand for long periods and walk, stoop, kneel, crouch, or crawl.
- Ability to use hands to finger, handle, or feel and to reach with hands and arms.
- Ability to complete repetitive tasks such as slicing, dicing, peeling, mixing, cutting, and serving.
- Ability to safely lift and/or move objects weighing up to 50 pounds using designated safety equipment.
- Ability to talk, hear, smell, and taste; required vision includes close vision, distance vision, and depth perception.
- Ability to speak, think, evaluate, write, and learn new skills and information.
Nice To Haves
- High school diploma or GED preferred.
Responsibilities
- Prepare food items according to station prep sheets, production sheets, and approved recipes.
- Receive and store products related to hot and cold food items.
- Follow proper food handling, preparation, and holding guidelines; take temperatures at regular intervals; maintain sufficient food quantities while minimizing overproduction and waste.
- Assist with scheduled preparation for breakfast, lunch, dinner, catering, and special functions, including therapeutic and mechanically altered recipes when scheduled.
- Follow HACCP procedures and practices.
- Maintain kitchen sanitation and equipment-cleaning schedules.
- Communicate appropriately and listen effectively to dining team members and supervisors.
- Work safely and consistently use designated personal protective equipment.
- Perform other duties as assigned by the Sous Chef, Executive Chef, or Campus Executive Chef.
Benefits
- Flexibility and work-life balance to meet personal and professional goals.
- Opportunities to learn and grow.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
