Prep Cook - Glen Eyrie
About The Position
Due to the nature of this evergreen job posting, we are continuously sourcing candidates for this role to meet future hiring needs. While we may not have an immediate opening, if your application meets our requirements, it will be reviewed and kept on file by our recruitment team. PRIMARY PURPOSE The Prep Cook shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. This role is responsible for a variety of food—including meats, seafood, poultry, vegetables, sauces, stocks, and breads—using kitchen equipment and utensils according to the Daily Prep List. ESSENTIAL FUNCTIONS Food Preparation and Product Control – 95% Follow the Daily Prep List and complete opening and closing checklists. Prepare meats, seafood, poultry, vegetables, sauces, stocks, breads, and other menu items according to recipes and portion standards. Maintain clean, sanitary, and organized workstations and kitchen equipment. Store and rotate products properly; report any equipment or food issues. Assist with off-peak prep, special events, and menu execution as needed. Attend team meetings and contribute suggestions for improvement. Perform other duties as assigned by the Chef or Line Cook in charge. Additional Responsibilities – 5% Participate in Navigators’ on-site learning and development events, Cultural Development and Diversity trainings, or other non-Navigator developmental events as appropriate. Participate in annual processes, such as the organizational Plan and Progress Review (PPR), Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver’s Authorization, and other releases as required. Submit time worked on a weekly basis through the Workday Time Tracking system. Other job-related duties as assigned.
Requirements
- Belief in and adherence to the Statement of Faith and Mission of The Navigators.
- Minimum of 1 year of kitchen preparation and cooking experience, including at least 6 months in a restaurant or conference center environment; ability to read and follow recipes and plate specifications required.
- Strong hygiene and grooming standards required, along with clear, professional communication skills to work effectively with the Executive Chef and dining room staff.
- HS Diploma or GED equivalent required.
Responsibilities
- Follow the Daily Prep List and complete opening and closing checklists.
- Prepare meats, seafood, poultry, vegetables, sauces, stocks, breads, and other menu items according to recipes and portion standards.
- Maintain clean, sanitary, and organized workstations and kitchen equipment.
- Store and rotate products properly; report any equipment or food issues.
- Assist with off-peak prep, special events, and menu execution as needed.
- Attend team meetings and contribute suggestions for improvement.
- Perform other duties as assigned by the Chef or Line Cook in charge.
- Participate in Navigators’ on-site learning and development events, Cultural Development and Diversity trainings, or other non-Navigator developmental events as appropriate.
- Participate in annual processes, such as the organizational Plan and Progress Review (PPR), Engagement Survey, Reaffirmation of the Navigators Code of Conduct, Calling-Core Values-Vision, Statement of Faith, Driver’s Authorization, and other releases as required.
- Submit time worked on a weekly basis through the Workday Time Tracking system.
- Other job-related duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
