Prep / Pantry Cook

Great Wolf Resorts, Inc.•Perryville, MD

37d•$21

About The Position

At Great Wolf, the Prep/ Pantry Cook works in a fast paced, environment to deliver on our commitment to high quality hospitality. The Prep/ Pantry Cook prepares food for guests in accordance with the highest standards, to exceed guest expectations. Hiring immediately with full-time, part-time, and flexible scheduling Join our Pack: Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.

Requirements

High School diploma or equivalent experience.
Minimum one year of previous cook experience in a similar environment.
Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment.
Possess the ability to work with Point of Sale system and Kitchen Display System.
Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
Must be able to obtain local or state food handling permits and serv safe food handling certification as required.
Successful completion of criminal background check and drug screen.

Nice To Haves

Previous resort/ hotel cook experience preferred.
Proven teamwork.
Projects professional image that inspires trust and confidence.
Enthusiastic and positive energy.

Responsibilities

Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.
Ensure compliance with all food-handling and sanitation regulations.
Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in all restaurants and banquets.
Prep work to support all restaurants; produce food according to recipe card and written standards.
Support Buffet and Banquet operations; execute prep work based on production list and/or banquet BEO's along with forecasted business levels.
Work Pantry and/or Dessert Station in a la carte and buffet restaurants.
Executes food orders according to guest preference in a timely manner while working on multiple orders at once.
Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of supervisor and chefs.
Controls recipes by weighing and measuring designated ingredients.
Monitor supply levels of food, paper goods, and small wares in heart of house area and replenish as necessary.
Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary.
Supports in stocking food & supply inventory, requisitioning supplies and food; verifying receipt; storing.
Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean, sanitary, and in good condition at all times.
Maintain safe, secure, and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
Maintain and follow all Ecosure or similar food safety and sanitation program standards.
Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.
Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership.
At the end of the shift check out with a culinary leader.