Pantry/Banquet Prep

As a banquet/Pantry prep cook is primarily responsible for preparing ingredients and assisting with basic cooking tasks to support the efficient operation of the kitchen. They often handle tasks such as chopping vegetables, preparing sauces, and portioning ingredients according to recipes. Additionally, prep cooks ensure that all food items are properly stored and labeled, maintain kitchen cleanliness, and assist with inventory management as needed.

Team Member Benefits:

• Hotel Room Discounts across multiple brands
• Other Supplemental Benefits

Essential Job Functions:

• Prepare food product for home station, assist in monitoring depletion and replenishment.

• Manage the awarding of additional food, supplies, and service to any station with high work volume.

• Perform routine quality control inspections of all food products. Notify supervisor immediately of questionable color, smell, feel, and/or shelf life.

• Assume responsibility of maintaining full menu knowledge, including but not limited to specials and upcoming events.

• Maintain the cleanliness of the immediate service area, floors, and food service area by upkeep of kitchen area and appliances.

• Label and store all food products according to government, state, and federal guidelines.

• Restock for following shift at the end of each shift.

• Adhere to standards with regard to safety, sanitation, and PPE.

• Perform other job related duties as assigned.

• High school diploma or equivalent.

• Prior culinary training and/or prep cook experience.

• Ability to multitask and prioritize key assignments.

• Strong knife skills.

• 2 years of related experience.

• Work schedule varies and may include working on holidays and weekends.

• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

Job descriptions and responsibilities are subject to change depending on business needs.