SUMMARY
The Prep Cook is responsible for preparing food products according to the chef’s specifications, ensuring all dishes are prepared in a timely manner and meet the high-quality standards outlined by Juniper Preserve.

Hourly Rate:

$22.00-24.00/hour

ESSENTIAL DUTIES AND RESPONSIBILITIES
Food Preparation & Station Setup:

Vegetable Prep: Prepare quality fresh salads and vegetables for entrées and sandwich items. Baker Prep: Prepare all baked items and desserts. Cold Sauce Prep: Produce meat marinades and salad dressings. Hot Sauce Prep: Produce homemade soups and sauces. Meat/Cheese/Seafood Prep: Handle and portion items accurately and safely. Set up the station and gather the necessary utensils and equipment for food preparation. Keep updated on recipe changes and produce assigned items according to recipes using measuring devices and scales to control food costs.
  

Kitchen Operations & Maintenance:

Discuss production priorities with the manager and line cooks. Clean and sanitize the station throughout the shift. Label, date, rotate, and store all items produced, obtaining Chef's approval on all products made. Ensure equipment is operated and maintained consistently and properly. Uphold food quality standards and production expectations set by Juniper Preserve. Perform scheduled cleaning, stocking, rotation, and maintenance tasks as directed by the Chef.

Collaboration & Communication:

Attend scheduled training seminars and staff meetings. Keep the immediate supervisor promptly informed of any problems or significant matters, taking corrective actions when necessary. Perform all duties in a timely and effective manner in accordance with company policies to achieve the objectives of the position.

Workplace Standards & Safety:

Promote a favorable image of Juniper Preserve and the Food & Beverage Department at all times, fostering public recognition and acceptance. Handle multiple tasks effectively while incorporating safe work practices. Maintain regular and reliable attendance. Uphold professional standards in appearance, interaction with members, associates, and guests, as well as verbal and written communication. Do not discuss work-related issues with members and resort guests. Maintain a positive attitude and flexibility to take on new tasks as assigned by the Executive Chef.

QUALIFICATIONS
Required:

Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities. Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers. Frequent bending and stooping required. Ability to work frequently in a hot and damp environment, with potential hazards such as cuts, burns, slips, and trips. Ability to walk or stand for most of a 6-8 hour shift. Ability to read menu items and communicate guest needs to other employees. Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests. Ability to carry trays and supplies as needed.

SKILLS
Required:

High School Diploma preferred. 1-2 years of cooking experience preferred.