Seasonal Prep Cook WEEKENDS ONLY

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Job Summary:

Our Prep Cook at the Conference Center is responsible for the preparation and production of large quantities of high-quality meals for conferences meetings and special events. This role must help staff ensure that all meals are prepared in a timely manner and meet the highest standards of quality and presentation. Additionally this position contributes to the smooth operation of the kitchen. Serving in our Mission: Impacting Lives for Gods Glory through Purposeful Hospitality!

Job specific highlights:

Job Type: Seasonal (Sept- Nov)

Pay Range: Starting pay $16.00 per hour (increases BOE)

Schedule: Early mornings and weekends.

• Bulk Food Processing: Wash peel chop slice and portion hundreds of pounds of produce meats and poultry daily according to strict recipe yields.
• Commercial Equipment Operation: Safely operate large-scale kitchen machinery including commercial food processors (Robot Coupe) cutters and industrial mixers.
• Batch Production: Prepare massive batches of foundational menu items including stocks sauces dressings marinades soups and grain bases.
• Assembly-Line Set-Up: Organize load and transport heavy-duty prep carts to various kitchen stations or banquet holding areas ahead of scheduled services.
• High-Capacity Inventory Care: May be required to assist and unpack massive supplier shipments. Correctly store pallets of goods using the First-In First-Out (FIFO) method.
• Industrial Safety & Sanitation: Keep expansive prep bays clean and sanitized. Adhere strictly to Health codes plans and log cooling temperatures accurately.
• Waste Mitigation: Maintain meticulous portion control and document any food waste or spoilage on tracking sheets.

Qualifications:

• High-Volume Experience: Experience prepping in a high-capacity environment (e.g. hotels cruise ships universities hospital kitchens or large catering firms) is preferred but not required.
• Heavy Physical Stamina: Ability to stand and walk on hard surfaces for 8 hour shifts work inside large walk-in freezers and coolers.
• Team Synchronization: Ability to work seamlessly as a team member in a large culinary team taking clear directions from Chefs Shift Leads and experienced cooks.
• Rigorous Safety Mindset: Deep understanding of cross-contamination prevention allergen separation and proper cooling/holding temperatures.
• Certifications: Active ServSafe Food Handler or Food Manager certification is preferred but not required.
• Highschool Diploma or GED - required

Physical Requirements:

• Ability to carry or deliver items around various areas of our campus with varying degrees of steepness
• Must be physically able to lift weights up to 50 pounds
• Must have manual dexterity sufficient to use kitchen utensils and equipment
• Ability to stand for long periods and be able to stoop squat and climb as necessary
• Walking and standing on hard floors for long periods of time
• Ability to work in environments with varying temperatures including hot conditions in the kitchen (due to ovens stoves and grills) and cold conditions in refrigeration units freezers or cold storage areas.