The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. 

Supervisory Responsibilities

Duties/Responsibilities

• Contributes to the monthly goals of the property and department for guest satisfaction scores by giving exemplary service that goes above and beyond, approaching all encounters with guests and fellow team members in an attentive, friendly, courteous and service oriented manner, and ensuring that Housekeeping Team Members do their jobs right the first time.
• Approaches all encounters with guests and team members in an attentive, friendly, courteous and service oriented manner.
• Makes safety and security a top priority. Is completely trained in competent in all emergency procedures and be ready to take charge in an emergency. Is constantly aware of potential security threats and models If You See Something, Say Something by notifying the Manager on Duty or any other Manager.
• Always alert to hazards anywhere observed in the hotel and takes personal responsibility to ensure they are corrected. 
• Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
• Prepares fresh produce by peeling, cutting, and portioning.
• Prepares meat by trimming, cutting, and portioning.
• Prepares simple dishes such as breads or salads.
• Mixes or prepares condiments, dressings, and sauces.
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Identifies leads for sales by surfacing information on guests’ companies and reasons to visit and communicate them to Sales using the specified method. 
• Maintains regular attendance in compliance with the hotel’s standards, as required by scheduling which will vary according to the needs of the hotel.
• Wears appropriate brand required uniform and name tag during all scheduled shifts.
• Performs all other duties assigned from time to time.

Required Skills/Abilities

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.

Education and Experience

• High school or vocational school coursework in kitchen basics such as food safety, preferred.
• Prior related experience preferred.

Physical Requirements

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 25 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.