Prep Cook (FT)

Grand Traverse Resort•Acme, MI

2d•Onsite

About The Position

As a Cook 1, you are responsible for the daily preparation and production of food items in accordance with established recipes and presentation standards. You will ensure that all culinary operations are performed efficiently, safely, and with a focus on guest satisfaction, maintaining high standards for quality, sanitation, and teamwork.

Requirements

Must have 6 months to 1 year of previous culinary experience in a professional kitchen or equivalent
Must be able to pass a background investigation and drug screen as a condition of employment
Possess basic professional cooking and knife handling skills
Knowledge and understanding of food safety, sanitation, and proper food handling procedures
Ability to follow directions and execute tasks as assigned
Work effectively as part of a team and communicate clearly
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

Responsibilities

Set up assigned station(s) according to established guidelines and ensure readiness for service
Prepare and cook all food items as directed, ensuring proper portion control, recipe adherence, and timely execution
Ensure quality, consistency, and presentation of all dishes in accordance with restaurant standards
Restock and replenish line items as needed throughout shift
Maintain cleanliness, organization, and sanitation of assigned work area and equipment at all times
Operate and maintain all kitchen equipment safely and in good working order
Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas
Read and interpret menus to estimate food requirements and requisition food from storage as needed
Adjust and monitor thermostat controls to regulate temperature of ovens, grills, broilers, roasters, and steam kettles
Measure, mix, and prepare ingredients according to recipes for soups, salads, sauces, desserts, casseroles, and other dishes
Bake, roast, broil, and steam meats, fish, vegetables, and a variety of other foods
Season foods during preparation and cooking to achieve desired flavors
Observe and test foods by tasting, smelling, and using appropriate tools to ensure items are properly cooked
Carve meats, portion and plate food, add sauces and garnishes, and ensure orders are completed as specified
Wash, peel, cut, and shred fruits and vegetables for use in recipes
Butcher and prepare meats, fish, and shellfish as required
Maintain positive working relationships with fellow team members, exhibiting a positive and professional attitude
Arrive for scheduled shifts on time, in proper uniform, and with required tools
Complete all assignments and tasks as requested by supervisors
Adhere to sanitation and safety standards in compliance with Health Department regulations and company policies
Minimize waste and spoilage through proper storage, rotation, and utilization of food items
Follow all grooming and dress code requirements as outlined in the Employee Handbook
Maintain open communication with supervisors and management
Understand and adhere to environmental practices and sustainability initiatives of the resort