Prep Cook - Food Hall

Wind Creek Chicago Southland - East Hazel Crest, IL

Full-time - Entry Level

East Hazel Crest, IL

About the position

The Prep Cook at Wind Creek Chicago Southland plays a crucial role in the culinary team, responsible for the timely preparation of food items according to established recipes and quality standards. This position involves setting up line cooking stations and preparing various menu items at designated cook stations, including pantry, grill, broiler, sauté, and garde manger. The Prep Cook is expected to assemble food onto dishes according to written specifications, ensuring adherence to quality standards. Proper handling of food items is essential, as is maintaining an organized work area, which includes all refrigeration and storage areas. In addition to food preparation, the Prep Cook must demonstrate proficiency in using various kitchen equipment while adhering to established safety protocols and guidelines. The role requires a commitment to cleanliness and organization within the kitchen workspace, as well as compliance with food-handling procedures. The Prep Cook will read and follow recipes and specifications, rotate products, and adhere to sanitation standards in the kitchen. Safety and security procedures must be observed, and any potentially unsafe conditions should be reported promptly. The Prep Cook is also responsible for staying informed about daily promotions, food and beverage specials, and other relevant information disseminated during pre-shift meetings. This position requires a proactive approach to quality, with an emphasis on accuracy and thoroughness. The Prep Cook will also be expected to take on special projects as directed by the immediate supervisor and perform other duties as assigned.

Responsibilities

• Adheres to company methods of food preparation, cooking, portion control, and garnishing
• Sharpens and handles various kitchen knives
• Slices, dices and chops fruits, vegetables, cheeses and cooked meats, poultry and seafood
• Prepares dressings, sauces, marinades, canapés, hors d'oeuvres, buffet items
• Demonstrates the ability to safely operate a variety of kitchen equipment in accordance with established safety protocols and guidelines
• Maintains a clean and organized kitchen workspace
• Handles meat, seafood, poultry and produce according to proper food-handling procedures
• Reads and follows recipes/specifications
• Rotates product; adheres to all sanitation standards in kitchen
• Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information
• Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality
• Assumes special projects as needed at the direction of the immediate supervisor
• Performs other duties & responsibilities as assigned

Requirements

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Must be eighteen (18) years of age or older
• One (1) year high volume cooking experience, culinary schooling, and/or banquet cooking experience preferred
• Must be able to respond to visual and audible cues
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English; Ability to effectively present, in English, information in one-on-one situations with staff and other employees of the organization; Ability to follow direction and recipes
• Ability to calculate figures and amounts such as measurements, proportions, and volumes
• Must possess a high level of maturity, dependability, and punctuality
• Must successfully complete Serve Safe Sanitation training
• Willing to work odd and irregular hours
• Willing to travel and participate in training as recommended or required
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position