in Knox County, ME
JOB TITLE: PREP COOK
Exempt (Y/N): No JOB CODE:
DEPARTMENT: Food & Beverage ASSOCIATE NAME:
SUPERVISOR: Executive Chef/Food & Beverage Director
PREPARED BY: Jackie Rhoades DATE: 02/01/2014
APPROVED BY: DATE:
________________________________________________________________________SUMMARY: A prep cook is an entry level kitchen position ideally suited for an aspiring chef. All associates are expected to promote and uphold the Samoset Standards of Excellence; Smile, Assume responsibility, Maintain a well groomed, professional appearance, Own every guest inquiry, Speak in a professional manner, Exceed guests’ expectations and Take pride in your work and in the resort.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Prepare items as required to recipe card with accuracy speed and “clean as you go” policy.
- Follow all policies, procedures and kitchen rules and regulations as outlined in the associates handbook.
- Assist line cook and banquet chefs in production of assigned tasks.
- Prepare soups, roasts, sauces, vegetables, mixtures, entrees’ for restaurants and banquets.
- Comply with “quality and food safety standards”.
- Learn to handle perishable products with care to avoid any contamination.
- Set up, restock and maintain food preparation areas.
- Date all food containers and rotate as per the SOP following the FIFO policy.
- Making sure that all perishables are kept at proper temperatures.
- Assist with all banquet dish-ups, carving and pre-dish preparation.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED); or relevant related experience and/or training; or equivalent combination of education and experience.
Food Safety Handlers Certification – thus providing all the rules of the kitchen and food prep, preventing food contamination, knowledge of ways to prevent Food Borne Illnesses.
Arrive in clean coats, jackets, aprons and approved slip resistant shoes, pants and headgear if needed.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions. Ability to speak effectively before groups of customers or associates of organization.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
OTHER SKILLS AND ABILITIES:
Valid driver’s license may be required. Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slice, oven, steam table, tilt kettle, waffle iron and flat top grill.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand up to 12 hours a day; walk; use hands for tools or controls; reach with hands and arms; and talk or hear. The associate frequently is required to stoop, kneel or crouch. The associate is occasionally required to climb or balance. Pushing and pulling carts and able to endure limited exposure to extreme hot and cold temperatures.
The associate must lift and/or move up to 70 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate to loud depending on equipment use.
The hotel functions seven (7) days a week and twenty four (24) hours per day. All associates, both management and hourly, must realize that fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business demands.
EXPECTATIONS TOWARDS OUR GUESTS AND FELLOW ASSOCIATES:
Smile and greet every guest. Speak to each guest in a warm, friendly, courteous manner. Display genuine and enthusiastic interest in the guest; pay complete attention. Anticipate guest needs to be flexible in responding to them. Be knowledgeable about your job. LEARN to take ownership of guest issues and resolve them. The resort is comprised of many different departments and work groups. Team work is essential to provide the highest quality of Guest services.