Prep Cook (FT)

Grand Traverse Resort and Spa•Acme, MI

About The Position

As a Cook 1, the Prep Cook is responsible for the daily preparation and production of food according to established recipes and presentation standards. The role supports efficient culinary operations while maintaining guest satisfaction, food quality, sanitation, safety, and teamwork. The employee sets up and maintains assigned stations, prepares and cooks a variety of foods, monitors quality and cooking, portions and plates dishes, and replenishes items during service. The position also includes ingredient preparation, food requisitioning, equipment operation, cleaning and organization, safe food storage, and minimizing waste. The Prep Cook is expected to follow company policies, Health Department and OSHA standards, resort sustainability practices, grooming requirements, and supervisor instructions. This position requires prior professional kitchen experience, basic cooking and knife skills, and the ability to work effectively in a high-volume kitchen. The work environment may be crowded, loud, warm, hot, humid, or confined. Flexible availability is required, including days, evenings, weekends, and holidays. The employee must be able to meet the physical and safety demands of kitchen work, including prolonged standing and lifting more than 50 pounds.

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 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 an interest in food and beverage knowledge.
Ability to stand for long periods and occasionally sit; regularly stand, walk, talk, hear, listen, taste, and smell.
Ability to lift more than 50 pounds, push heavy carts, and bend, stretch, kneel, carry, and reach.
Ability to interact effectively with others and adapt to stressful situations, emergencies, and changing priorities while remaining focused and professional.
Ability to handle difficult situations or individuals with composure and perspective.
Ability to work productively under strict time restraints and variable deadlines.
Willingness and ability to work in a fast-paced, crowded, loud, warm, hot, and humid environment and, when required, in confined spaces.
Ability to work flexible hours, including days, evenings, weekends, and holidays.
Must adhere to safety policies, procedures, and standards established by OSHA and the Health Department.

Responsibilities

Set up assigned stations according to established guidelines and ensure they are ready for service.
Prepare and cook food as directed, following recipes, portion requirements, and timing expectations.
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.
Operate and maintain kitchen equipment safely and in good working order.
Assist with cleaning and organizing the kitchen, walk-in coolers, and storage areas.
Read and interpret menus, estimate food requirements, and requisition food from storage as needed.
Adjust and monitor thermostat 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 foods during preparation and cooking to achieve desired flavors.
Check food by tasting, smelling, and using appropriate tools to confirm it is properly cooked.
Carve meats, portion and plate food, add sauces and garnishes, and complete orders as specified.
Wash, peel, cut, and shred fruits and vegetables for recipes.
Butcher and prepare meats, fish, and shellfish as required.
Maintain positive, professional working relationships with team members.
Arrive on time for scheduled shifts in proper uniform and with required tools.
Complete assignments and tasks as requested by supervisors.
Follow sanitation and safety standards, Health Department regulations, and company policies.
Minimize waste and spoilage through proper storage, rotation, and use of food items.
Follow grooming and dress code requirements in the Employee Handbook.
Maintain open communication with supervisors and management.
Understand and follow the resort’s environmental practices and sustainability initiatives.