Venue 5 Prep Cook

COOKING/PREP: Details vary depending on station/area assigned:

1. Responsibilities include the preparation, flavoring and processes such as respect of recipes, organization and cleanliness of all prep stations. Direct, coordinates and delegates responsibilities to Prep kitchen staff to ensure goal and objectives of the prep kitchen are met on a daily basis.
2. Responsible for the entire set-up and mise en place for respective station(s).        Responsible for ensuring the freshness and the quality of all food products. Supervise and coordinate activities of prep cooks and employees engaged in food preparation.
3. Must be proficient to all prep of all menus including Breakfast, Lunch, Dinner, Pool, and Banquets in all restaurants.  Must be available to work any prep station and any shifts as business levels require.
4. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in prep station mise en place and kitchen.  
5. Checks Final product before it is delivered to the proper work stations to ensure proper preparation and seasoning.
6. Maintain a prep station that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that employees follow standards and regulations.
7. Assist in banquet preparation and pickups when requested by Supervisor/Manager.
8. Produce the finest quality product on a consistent basis