Prep Cook

PRIMARY RESPONSIBILITIES: Assist in the preparation of food for the Banquet and a la carte food outlets. Prepare Cold salads and platters for catered functions/ a la carte in accordance with the Club’s standard recipes and methods.

ESSENTIAL JOB FUNCTIONS:

1. Ensure adequate amount of food production of salads and platters for banquet functions and special events.

2. Respond to needs of guests of banquet functions in an accurate and timely fashion.

3. Assist in the execution of service of banquet functions.

4. Properly store, utilize or dispose of left over food from banquet functions.

5. Maintain a clean and sanitary work station at all times.

6. Maintain kitchen equipment in clean, sanitary and good working order. Report any problems to immediate supervisor; take corrective action as necessary.

7. Properly store and rotate product from food deliveries.

8. Utilize food following the “First in – First out” method, to ensure freshness of product and minimize potential for loss.

9. Maintain a positive and professional working relationship with front of house staff and co-workers.

10. Assist in the washing of dishes, as necessary.

11. Work your schedule as posted. Do not punch in or out early or late without permission of your immediate supervisor.

12. Report for work on time and prepared for your shift.

13. Maintain a flexible work schedule to respond to fluctuating business levels.

14. Perform other tasks or duties as assigned by your immediate supervisor.