Prep Cook

Job Summary

The Prep Cook is responsible for preparing high quality food based on hotel standards.  He/She is responsible for the timely and accurate preparation of food items for the line, pantry or the production area of the main kitchen.

Education & Experience

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Previous culinary experience required.

Physical Requirements

• Flexible and long hours sometimes required
• Medium work - Exerting up to 50 pounds or force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations, both hot and cold.

General Requirements

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

Fundamental Requirements

• Be responsible for quality of food.
• Prepare food orders as per established recipes/menus.
• Ensure equipment and kitchen cleanliness.
• Maintain kitchen in a clean and organize manner to facilitate high volume production.
• Handle and store food in a sanitary fashion.
• Recognize quality standards in fresh vegetables, fish, dairy and meats.
• Coordinate with Chef/Sous Chef for Banquet functions and special orders.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Understand formal requisition process.