Prep Cook - Providence Marriott Hotel

Job Title:         Prep Cook

Department:  Culinary

Reports to:     Executive Chef

Do you have the J Quality?

https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be

Interested applicants should send cover letter and resume to: [email protected]

Position Summary:

• Support Management team through a leadership role to execute servicing of functions, improving customer service scores, delegating and follow through of operation

Essential Functions:

• Attendance as scheduled is required.

• Strategize prep production to incur minimal waste in food and time

• Follow up to ensure proper production of other associates has been completed

• Able to perform daily change meeting

• Able to read BEO’s on our daily charts

• Demonstrates safe food handling procedures

• Uses time productively, ie organized and combines trips, well planned

• Knows how to safely operate kitchen equipment

• Direct communication with banquet captains and manager during service

• Problem solver, quick thinker (make effective, thoughtful decisions and accepts responsibility for them)

• Able to execute serving smaller functions without supervision

• Able to delegate and assign tasks whenever appropriate to maintain clean environment

• Takes initiative (assumes a leadership role)

• Demonstrates a “whatever it takes” attitude to please guests

Experience:

• No formal education required.  High school diploma or equivalent desired.

• One to two years of experience in a leadership position

• Able to operate all kitchen equipment.

• Certified in health and sanitary regulations

• Commendable knife skills

Skills:

• hospitality skills, ability to multi task, language proficiency

Physical Job Requirements:

• (Bending, lifting, standing, stairs, walking, heat, heavy equipment, etc)

• Continual standing (except for break period), working with extreme temperatures (freezer, direct heat) lifting (up to 50 pounds), continuous motion (active)

Environment:

• Hearing:  must be able to take direction from management and or banquet personnel

• Vision:  must be able to prepare food to BEO specifications

• Speech:  must be able to explain food items and know each ingredient

• Literacy: must be able to write prep list and communicate direction to fellow associates

Equipment:

• Slicer, convection oven, steamer, broiler, grill, fryer, range, steam table, buffalo chopper, blender, food processor, stick blender, refrigeration, queen, rolling racks

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