Prep Dillard House F&B

Legacy Ventures•Dillard, GA

6d•$18 - $20•Onsite

About The Position

The Dillard House Farm Resort is a new addition to the Legacy Ventures Restaurants portfolio and will be an exciting adventure as we build on what the Dillard family has developed since 1917. This one-of-a-kind property is nestled in the picturesque Tennessee River Valley within a two-hour drive north of Atlanta in Rabun County. The F&B Team will support the Main Dining Room, New Brewery, Rock House Restaurant, and all Banquet Culinary needs. It will represent tradition with authentically sourced cuisine, numerous outdoor activities and outstanding southern charm and hospitality. We offer an extremely competitive pay, exceptional benefits, medical, dental, vision, access to online mental health visit portal, disability, and unheard of generous 401(k) match with a minimal waiting period (NO VESTING SCHEDULE), PTO for Full Time BOH hourly staff, perks galore and a family feel with corporate support structure. Exceptional Benefits Package Includes Medical (Competitive Employer Contribution) Dental Vision Voluntary Life Insurance/ AD&D Disability Paid Time Off Telehealth and Tele-mental Health

Requirements

Interpersonal Relationships: Establish and maintain constructive and cooperative working relationships with others. Participate in a team orientated work environment.
Customer Service: The Prep Cook must carefully prepare ingredients according to the exact recipe requirements so that food quality and presentation is maintained.
Communication: The Prep Cook must communicate in a professional manner with guests, coworkers and management. The Prep Cook must also be able to understand instructions, read written company memorandums and communicate when he or she needs more direction.
Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Problem Solving: Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.
Quality Control and Priority Assessment: Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.
Sales Techniques and Customer Influence: Must understand products, services and customer needs clearly.
Performing General Physical Activities: The Prep Cook must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must exert well-paced mobility for periods of up to four hours in length. Must have the ability to lift pots, pans, etc. weighing up to 40 pounds and must possess finger dexterity to use small tools adeptly. Must follow instructions carefully.
Food Preparation & Production: Must know or quickly learn basic techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.

Responsibilities

Inspect all kitchen surfaces to ensure that all areas are sanitary in accordance with safe food handling procedures.
Wash, weigh, measure and prepare various ingredients for cooking or serving as directed by the executive chef.
Assist cooks and kitchen staff with various tasks as needed.
Package take-out foods and/or serve food to customers.
Store, date and rotate food in the designated containers to prevent spoilage.
Inventory food items.
Organize and clean food storage areas and kitchen equipment.