Seasonal Prep Cook - J1

Highgate Hotels•Mt. Crested Butte, CO

1d•Onsite

About The Position

The Prep Cook prepares food items according to standardized hotel recipes for restaurants, room service, the employee cafeteria, and banquets. The role is responsible for producing appealing food while maintaining cleanliness, sanitation, and safety in kitchen and work areas, and minimizing waste while maximizing the cost/production ratio. The position is based at Elevation Hotel and Spa, whose main culinary outlet, José, serves Guadalajara-inspired dishes and craft cocktails.

Requirements

Culinary experience required.
High school diploma or equivalent and/or experience in a hotel or related field preferred.
Ability to work flexible and long hours when required.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to stand for the entire shift.
Ability to withstand hot and cold temperature variations.
Thorough knowledge of menus and preparation requirements according to hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.

Nice To Haves

Passion for the mountain lifestyle and knowledge of what makes Crested Butte special.
Enjoyment of skiing, snowboarding, and/or mountain biking.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before restaurant opening so guests are served promptly during restaurant and room service hours.
Prepare and display buffet food according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food according to Banquet Event Orders when required.
Prepare and serve food for the employee cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare food according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
Break down buffets and kitchen lines and properly store food and equipment at the end of meal periods.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of fire-extinguishing equipment.
Practice safe work habits to avoid injury to self and other employees.
Use Production Charts according to hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and Company regulations for food, storage, and safety standards.
Operate kitchen equipment and maintain its cleanliness.
Follow a “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.