Prep Cook

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you!

At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

How you will enjoy your day:  

Responsible for specifics aspects of food handling and preparation. The prep cook is the person in charge of the prep station to ensure all stations are up to par and stocked up to run a smooth operation. Adhere to sanitation practices. Responsible for the day to day operation of their respective prep station. Must have good interpersonal skills to work on a team and good self-motivation and discipline.

Work Performed:

75% COOKING/PREP: Details vary depending on station/area assigned:
1.    Responsibilities include, cooking processes such as respect of recipes, organization and cleanliness of assigned prep station. Organization and preparation of menu items to open on time. 
2.    Responsible for the entire set-up and mise en place for assigned prep station.   Responsible for ensuring the freshness and the quality of all food products. Cook Menu items with accuracy and efficiency. 3.    Must be proficient for the assigned prep station. Must be available to work any prep station at any shifts as business levels require.
4.    Responsible for the freshness and quality of all food products on the prep area, including proper rotation of all food items in prep station mise en place and kitchen. Must have knowledge of menus and recipes.
5.    Check final product from your prep station before it is delivered to the proper work station 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 standards and regulations are followed.
7.    Assist in banquet preparation and pickups when requested by Supervisor/Manager.
8.    Produce the finest quality product on a consistent basis

20% CLEANLINESS/SAFETY:
1.    Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control.
2.    Inspect respective refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, improper label/dating/wrapping of products.

5% ADMINISTRATIVE:
1.    Must attend to mandatory culinary meetings to ensure communication between management and employees.
2.    Communicate to lead prep or lead cook any potential problems or concerns in order to rectify the problem in a timely fashion.
3.    Responsible for communicating with co-workers and lead cooks on each shift of any problems or concerns.

Other:
Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the Resort. In addition, attendance at all scheduled training sessions and meetings is required.