Prep Cook
Prep Cook
Posted on :
09-08-2025
Employer Active
1 Vacancy
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Job Description
SUMMARY
The Prep Cook is responsible for preparing food products according to the chefs 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 entres 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 Chefs 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.
Employment Type
Full-Time
Key Skills
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