What are the responsibilities and job description for the Prep Cook - Bullfrog's (Part-Time) position at Lanier Islands?
SUMMARY
Our Bullfrog’s Prep Cooks prepare outstanding food as part of our commitment to delivering the best dining experience to our guests possible. This person will work closely with the Sous Chef of Bullfrog’s preparing bulk items, sauces, line prep, and occasionally assist on the cook line. The prep cook will also be responsible for the Pool Grill during season and will work closely with the Front of the House teams to ensure food is of the highest quality and fresh when it is delivered to guest event or displayed on buffet.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Our Bullfrog’s Prep Cooks prepare outstanding food as part of our commitment to delivering the best dining experience to our guests possible. This person will work closely with the Sous Chef of Bullfrog’s preparing bulk items, sauces, line prep, and occasionally assist on the cook line. The prep cook will also be responsible for the Pool Grill during season and will work closely with the Front of the House teams to ensure food is of the highest quality and fresh when it is delivered to guest event or displayed on buffet.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Set up and stock food items and other necessary supplies for production by station.
- Prepare cold food items by cutting, chopping, mixing, marinating, slicing and preparing sauces and garnishes; presenting for buffets or individual service using approved techniques.
- Cook hot food items on barbecue grill and deep fryer as specified.
- Ensure all food is prepared and served in a timely, organized and efficient way.
- Present food using proper plate, platter and chafing dish layout.
- Maintain clean and safe food station and comply with sanitation requirements by properly handling food, cooking utensils, work tables and equipment.
- Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.
- Actively communicate with all associates during shift as affects the quality of the guest experience.
- Assist other cooks in preparing food or helps other team members when needed.
QUALIFICATIONS
- Must have experience in commercial kitchen and/ or high school culinary arts training.
- Understanding of basic cooking methods, ingredients, and equipment.
- Able to work in a fast-paced environment.
- Able to multitask, prioritize, and manage time efficiently.
- Can work well as part of a team and on individual tasks.
- Physically able to stand and move during the length of shift; able to bend and kneel through shift; able to lift up to 25 pounds or more.
- Has knowledge of common cooking methods, knife cuts, ingredients, and equipment.
- Demonstrates basic written and verbal communication skills.
EDUCATION AND/OR EXPERIENCE
- High school diploma or GED
- Certificate in Culinary Arts preferred
- Minimum 4 years in Hotel, Club or resort culinary operation; culinary degree or apprentice certification; Management Training certification
- 1 years' experience as a Prep Cook, Catering Cook or similar role in a commercial kitchen
- Food Safety certification through an accredited program such as ServSafe®
LANGUAGE SKILLS
Ability to read and interpret general business document or governmental regulations. Ability to effectively present information and respond to questions from groups of managers and associates.
MATHEMATICAL SKILLS
Ability to add, subtracts, multiply, and divide in all units of measure using whole numbers and decimals.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste and smell. The employee must regularly lift and /or move up to 50 pounds. Specifically vision abilities required by this job include close vision, distance vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate.
