Demo

Prep Cook

Troon
Troon Salary
Bend, OR Full Time
POSTED ON 3/15/2025
AVAILABLE BEFORE 5/15/2025

SUMMARY
The Prep Cook is responsible for preparing food products according to the chef’s specifications, ensuring all dishes are prepared in a timely manner and meet the high-quality standards outlined by Juniper Preserve.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Food Preparation & Station Setup:

  • Vegetable Prep: Prepare quality fresh salads and vegetables for entrées 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 Chef's 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.

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