Prep Cook (FT)

Grand Traverse Resort•Acme, MI

About The Position

As a Cook 1, the Prep Cook is responsible for daily preparation and production of food items according to established recipes and presentation standards. The role supports efficient, safe culinary operations and guest satisfaction while maintaining high standards for food quality, sanitation, and teamwork. The position requires working in a fast-paced kitchen and following company, OSHA, and Health Department safety and sanitation requirements. Employees must also follow the resort’s environmental practices and sustainability initiatives.

Requirements

At least 6 months to 1 year of previous culinary experience in a professional kitchen or equivalent.
Must pass a background investigation and drug screen as a condition of employment.
Basic professional cooking and knife-handling skills.
Knowledge of food safety, sanitation, and proper food-handling procedures.
Ability to follow directions and execute assigned tasks.
Ability to work effectively as part of a team and communicate clearly.
Ability to remain calm and perform well under pressure in a high-volume environment.
Ability to solve problems, stay self-motivated, and maintain organization.
Commitment to quality service and a passion for food and beverage knowledge.
Ability to stand for long periods and occasionally sit; lift more than 50 pounds; push heavy carts; and bend, stretch, kneel, carry, and reach.
Ability to interact effectively with others, adapt to stressful situations, emergencies, and changing priorities, and remain focused and professional.
Ability to handle difficult situations or individuals with composure and perspective and work productively under strict time restraints and variable deadlines.
Willingness and ability to work flexible hours, including days, evenings, weekends, and holidays.
Must adhere to OSHA and Health Department safety policies, procedures, and standards.

Responsibilities

Set up assigned stations according to established guidelines and ensure they are ready for service.
Prepare and cook food items as directed, following recipes, portion standards, and service timelines.
Maintain the quality, consistency, and presentation of dishes according to restaurant standards.
Restock and replenish line items throughout the shift.
Keep assigned work areas and equipment clean, organized, and sanitary; assist with cleaning and organizing the kitchen, walk-in coolers, and storage areas.
Operate and maintain kitchen equipment safely and in good working order.
Read and interpret menus, estimate food requirements, and requisition food from storage as needed.
Adjust and monitor temperature controls for ovens, grills, broilers, roasters, and steam kettles.
Measure, mix, and prepare ingredients for soups, salads, sauces, desserts, casseroles, and other dishes.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; season food to achieve desired flavors.
Check food for proper cooking using taste, smell, and appropriate tools.
Carve meats, portion and plate food, add sauces and garnishes, and complete orders as specified.
Wash, peel, cut, and shred fruits and vegetables; butcher and prepare meats, fish, and shellfish as required.
Maintain positive, professional working relationships and communicate with supervisors and management.
Arrive on time for scheduled shifts in proper uniform and with required tools; complete assignments as requested by supervisors.
Follow sanitation, safety, grooming, and dress-code requirements and company policies.
Minimize waste and spoilage through proper food storage, rotation, and utilization.
Adhere to the resort’s environmental practices and sustainability initiatives.