Lead Prep Cook Jobs

Summary
Provide, prep and set up for meals.
Core Focus & Essential Responsibilities
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Prepare food items using a quality predetermined method in a timely and consistent manner.
• Prepare (chop, dice, slice, etc.) fruits and vegetables for use in various recipes and food displays.
• Act as carver, garde mangier as required.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Cook and otherwise prepares foods according to recipes as established by the Executive Chef and Director of Food & Beverage.
• Cut, trim, bone and carve meats and poultry for cooking.
• Rotate and place all food in clean storage containers, labeled and dated.
• Prevent the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
• Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.

Essential Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.

• Maintain complete knowledge of all hotel services/features and hours of operation.
• Prioritize and organize work assignments, have timely follow up and execution.
• Ability to compute basic mathematical calculations.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Ability to comply with physical demands as outlined below.
• Have superb time management skills.
• Must be able to maintain a flexible work schedule.
• Other language, mathematical, and reasoning abilities as outlined below.

REQUIRED EDUCATION And/or EXPERIENCE
High school diploma required (or candidate must be in process of pursuing a diploma). Previous experience in a kitchen preferred. Knife skills preferred. Additional certifications (ServSafe, TiPS, etc.) preferred.
LANGUAGE, MATHEMATICAL, And REASONING ABILITIES
Candidate must meet the following cognitive abilities:

• Ability to understand guests service needs & requests.

• Ability to compute basic mathematical calculations.
• Ability to acknowledge guests requests in a polite manner.
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).

PHYSICAL DEMANDS / WORK ENVIRONMENT
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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.

• Bend, squat, crawl, and reach above shoulder level.
• Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.