Camp Social Prep Cook
SUMMARY: Short Order/Prep Cook works within the Food & Beverage department. A Short Order/Prep Cook is responsible for preparing food rapidly and to order. Short Order/Prep Cooks use large cooking surfaces such as a large top griddle to fulfill multiple guest order in a timely manner. Short Order/Prep Cooks are also responsible for adhering to the Health Departments’ policies and procedures.
ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.
Prepares, arranges and continually rotates food accordingly, first in, first out. Preparations and food presentations. Ensures adherence to Health Departments’ policies and procedures
Cleans and maintains kitchen as directed by management, in conjunction with Health Department policies and procedures
Reports and documents any observed or known safety hazards, conditions, or unsafe practices & procedures to management immediately
Stores and handles food properly, following Health Department requirements
Plan orders to ensure all the items of an order are finished at the same time when possible
Adheres to Wilderness Development Corp. standards for guest service
Refers guest opportunities to supervisor according to Wilderness Development Corp guest resolution
Trains associates properly as directed by management
Proper rotations, day dotting, organization and putting truck away
All other duties as assigned by department management
EDUCATION and/or EXPERIENCE: Level 2
Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: Level 1
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
MATHEMATICAL SKILLS: Level 1
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY: Level 1
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
CERTIFICATES, LICENSES, REGISTRATIONS:
All required in-house F&B classes and training
QUALIFICATIONS:
Ability to act independently with little supervision
Knowledge of food and beverage menus, food preparation and presentation
Efficiently handle multiple duties
Requires a good understanding of company policies and procedures
Ability to handle stressful situations
Good attendance and punctual
Exhibits professionalism
Exhibits good grooming habits
Wears the proper uniform
Works efficiently
Follows all resort and office policies and standard operating procedures
Conducts themselves in a professional manner with a positive attitude
PHYSICAL DEMANDS: The physical demands described here 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.
Physical Activities:
While performing the duties of this job, the employee is required to:
Regularly stand, walk, use hands to finger, handle and/or feel, reach with hands and/or arm and talk and/or hear
Frequently stoop, kneel, crouch and/or crawl
Occasionally climb and/or balance and taste and/or smell
Lifting Activities:
While performing the duties of this job, the employee is required to:
Regularly lift up to 10 pounds
Frequently lift up to 25 pounds
Occasionally lift up to 50 pounds with assistance
Vision Requirements: Close vision
WORK ENVIRONMENT:
Regularly exposed to wet and/or humid conditions (non-weather,) moving mechanical parts, and outdoor weather conditions
Noise Levels: Moderate