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Overview
Under the general supervision of Managers, Supervisors, or Leads, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Prep should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product.Prep Cook also helps with Dishwashing and cleaning floors and equipment.
The Prep must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly wage of $17 to $22.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
job expires 8/31/2024
Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Take pride as a cook, resolve issues, and assist co-workers as needed
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Able to operate standard kitchen equipment.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to perform assigned tasks with minimal supervision
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.