Hearth & Hops Prep/Cook

Hearth & Hops Prep Cook Assists chefs in the preparation of their stations by chopping and slicing fruits and vegetables, peeling potatoes, and washing food prior to cooking. As a Line Cook, prepare and plate food items to the specifics verified by the Executive Chef, or the Kitchen Supervisor while cleaning and maintaining station. Level 1 (Prep Cook) – NE02: Chop and slice food items in preparation for recipes. Ability to read and follow recipes, prep lists, and pay attention to detail and instructions. Maintain cleanliness and product standards and maintain store rooms and walk-in refrigerators. Exhibits ability to multi-task, prioritize and work with limited supervision in a team environment. Assists with general upkeep of the kitchen i.e., cleaning, sweeping, mopping, washing dishes, shoveling snow from loading dock area. Ability to identify food spoilage and understand hot and cold food holding temperature parameters, i.e., danger zones. Assists with the preparation and execution of Banquet Event Orders (BEOs) and other events involving Food and Beverage. Able to read and carry out requests on BEOs without assistance. Possesses the knowledge of how to safely use and clean cutlery and kitchen equipment. Is self-motivated, and exhibits the ability to utilize time management skills. Level 2 (Line Cook) – NE03: All duties and responsibilities of a Level 1 Prep Cook. Requires less supervision, able to assist in training new hires. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, controls portion and presentation specifications as set by the restaurant/resort. Assumes 100% responsibility for quality of served products. Follows proper plate presentation and garnish set up for all dishes. Tracks and reports food waste. Handles, stores and rotates all products properly. Tracks and reports the transfer of food products between kitchens. Make a conscious effort to assure food products reach their full potential life span by monitoring overcooking, processing, and temperature, while working with said product. Qualifications: Education and/or Experience: Level 1 (Prep Cook): High School diploma or equivalent, unless company sees capability without minimum education requirement. Previous kitchen experience helpful. 1-2 years' kitchen experience. ServSafe Certificate helpful. Level 2 (Line Cook): High School diploma or equivalent, unless company sees capability without minimum education requirement. 2-4 years' kitchen experience. ServSafe Certificate preferred. Driver's license, unrestricted, with insurable driving record, for off-site catering, etc. helpful, but not required. Language Skills: Basic English Mathematical Skills: Basic math Certificates, Licenses, Registrations: Driver's License, unrestricted with insurable driving record helpful for off-site catering. ServSafe Certificate Preferred Physical Demands: Standing, reaching, lifting, bending, kneeling, stooping, climbing, push and pull items weighing 25 to 50 pounds or less. Manual dexterity, auditory and visual demands. Ability to stand for long periods of time. Work Environment/Conditions: General kitchen back-of-house atmosphere, and resort atmosphere with many varied aspects. Duties may be mentally demanding or stressful at times, particularly during peak season time periods. Positions may require a longer then average work day (8+ hours). Seasonal outdoor conditions that include a variety of winter weather.