Broad Statement of Responsibilities: The prep cook/dishwasher follows dietary guidelines, menus, and safety guidelines set forth by the culinary department lead to creating the best food service to the clients. Provide nutritious, high-quality food to the clients and staff over the course of 3 meal periods and snacks. Ensures the kitchen is clean, well maintained and organized.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 3+ years of culinary experience in a high-end establishment
• Able to stand for 8+ hours
• Able to squat, bend, kneel, and lift 50 lbs
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills and experience
• Familiarity with industry’s best practices and sanitation
• Leadership experience
• Time-management skills
• Capable of making good decision
• Ability to handle pressure well
• Ability to deal with uncertainty
• Familiarity with menu costing procedures
• Ability to work a flexible schedule

Education: Culinary degree or certification preferred Experience: 3+ years of culinary experience in a high-end establishment

Special Skills & Knowledge: Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus.

Physical Requirements: The physical requirements described below 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.

• Routine mobility to include standing, stooping, bending, lifting, walking and running.
• Regularly required to sit and work at a phone/computer work station
• Ability to lift up to 50 lbs.

Materials & Equipment: Professional kitchen equipment, purchasing systems, knifes, buffet equipment

Essential Requirements:

• High moral and ethical values
• Willingness to be open to learning and growing
• Articulate, with interpersonal skills to work as an integral part of a team.
• Must possess a valid driver’s license, appropriate references, and transcript from an accredited university.
• Appropriate interpersonal/personal boundaries
• Maturity of judgment and behavior.
• Ability to remain flexible to accommodate changes in work schedule.
• Adapts effectively to new situations. 

Position Duties and Responsibilities – Responsibilities include but are not limited to:
Prep cook duties:

• Food preparation as directed by Culinary Manager.
• Help prepare items of food and drink menu.
• Produces high quality plates, including both design and taste.
• Ensures that food is top quality and that the kitchen is in a clean and organized condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly according to Health Department guidelines
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Dishwashing duties:

• Ensure the kitchen is clean, well maintained and organized
• Ensure floors are dry and clean
• Adhere to all sanitation guidelines.
• Collects and removes trash from all areas of the operation following established procedures.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in the kitchen and dishwashing area by following standard procedures.
• Ensure all equipment is clean and in good working order.
• Check all chemical levels and inventory.
• Wash, wipe, sort, stack dishes, and load/unload the dishwasher
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Clean, sanitize and close workstations