Camp Social Prep Cook (AM & PM) at Wilderness Resort

Sevierville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

15.0

Posted On

04 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Chopping, Washing, Arranging Salads, Food Safety Procedures, Sanitization, Stocking, Labeling, Listening Skills, Independent Work, Time Management, Professionalism, Punctuality, Following Procedures, Positive Attitude

Industry

Hospitality

Description

SUMMARY: A Prep Cook coordinates with the Kitchen Supervisor and Kitchen Manager to prepare food by chopping and washing vegetable and meats as well as arranging salads, breads, sauces and dressings. A Prep Cook is responsible for maintaining the kitchen and ensuring it is clean and sanitized. 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. Adheres to Wilderness at the Smokies standards for guest service Prepares, arranges and continually updates food according to Wilderness at the Smokies recipes, preparations and food presentations Adhere to all food safety procedures in accordance to the Health Department Policies and Procedures Stores and handles food properly Reports and documents any observed or known safety hazards, conditions, or unsafe practices & procedures to management immediately Clean, sanitize and maintains kitchen as directed by management in conjunction with Health Department policies & procedure Label and stock all ingredients on shelves so they can be organized and easily accessible Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep Comply with nutrition and sanitation guidelines All other duties as assigned by management EDUCATION and/or EXPERIENCE: (Level 1) No prior experience or training 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. QUALIFICATIONS: Requires good negotiation and listening skills Ability to act independently with little supervision Efficiently handle multiple duties Requires a good understanding of company policies and procedures 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 arms, stoop, kneel, crouch and/or crawl, taste and/or smell Occasionally sit Lifting Activities: While performing the duties of this job, the employee is required to: Regularly lift up to 25 pounds Frequently lift up to 50 pounds with assistance Vision Requirements: Close vision WORK ENVIRONMENT: Frequently exposed to toxic or caustic chemicals Occasionally exposed to extreme cold (non-weather) Noise Levels: Moderate

Responsibilities

The Prep Cook coordinates with kitchen leadership to prepare food by chopping vegetables and meats, and arranging items like salads, breads, sauces, and dressings according to established recipes. Responsibilities also include maintaining kitchen cleanliness, ensuring proper food storage, and adhering strictly to all food safety and sanitation guidelines.