Hotel 1928 Prep Cook

Prepare ingredients and food items according to established recipes, portion standards, and preparation guidelines.

Wash, peel, chop, slice, dice, and portion vegetables, fruits, meats, and other ingredients for daily food service.

Assist with preparing sauces, dressings, marinades, soups, and other menu components as directed by culinary leadership.

Follow daily prep lists to ensure all ingredients and food items are prepared accurately and efficiently for breakfast, lunch, dinner, and banquet service.

Maintain proper food labeling, dating, storage, and rotation procedures in accordance with food safety standards.

Monitor inventory levels and communicate shortages or preparation needs to culinary leadership.

Maintain clean, sanitized, and organized workstations, equipment, refrigerators, and food storage areas.

Ensure proper handling and storage of all food products to maintain freshness, quality, and minimize waste.

Follow established portion control standards and recipes to ensure consistency and reduce food costs.

Assist cooks and other kitchen team members with food preparation and kitchen operations as needed.

Properly clean and maintain kitchen tools, utensils, and food preparation equipment.

Adhere to all company sanitation, food safety, and health department regulations.

Complete assigned preparation tasks within established timelines to support efficient kitchen operations.

Perform other duties as assigned by management.

High School Diploma or GED preferred.

Previous experience in food preparation, a commercial kitchen, or a similar culinary environment preferred.

Basic knowledge of food handling, sanitation, and kitchen safety practices preferred.

Basic knowledge of food preparation techniques, knife skills, and safe food handling procedures.

Ability to follow recipes, preparation instructions, and portion guidelines accurately.

Strong organizational skills and attention to detail.

Ability to work efficiently in a fast-paced kitchen environment.

Ability to prioritize tasks and complete assigned prep work within established deadlines.

Ability to work flexible hours and shifts, including weekends and holidays.

Ability to communicate effectively with culinary leadership and team members.

Strong teamwork skills and willingness to assist in other kitchen areas as needed.

Ability to maintain high standards of cleanliness, food quality, and safety.

Ability to stand for extended periods and perform physical tasks associated with kitchen operations.