Prep Cook

Group/Class: Group III or IV, Hourly/Non-Exempt

Pay Range: $15.74 - $18.82/hr

Reports To: Facilities  Manager

Status: Seasonal, Full-Time or Part-time

Central Purpose: Mission Ridge exists to improve the lives of our guests – to fill their hearts with unexplainable joy, freedom, fun, excitement of exploration - all while enhancing and strengthening our community.

Core Values: Seek first to help - Dedicated to results - Optimism in action - Solution seekers

PREP  COOK JOB SUMMARY:

Preparation and presentation of food from the Hampton Restaurant.  To provide breakfast, lunch and dinner to Mission Ridge guests.  Complete guest satisfaction is the ultimate goal.  To offer the highest quality product with exceptional service for a reasonable price.  To participate in cleaning, baking, cooking and preparing food for our guests to purchase. This position will also require one shift a week working as a dishwasher.

ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS:

• Prepare and cook to order food at breakfast, lunch and dinner.

• To assist guests with the menu selections.

• Measure and mix ingredients according to a recipe using a variety of kitchen utensils and equipment.

• Working with a broiler, deep oil fryer, flat top griddles, gas burning stoves,  and ovens.

• Additional duties include making sandwiches, preparing specialty foods, food preparation and shift clean up.

SKILLS REQUIRED:

Knowledge and experience of kitchen equipment, safety, cleanliness, menu ingredients, plate presentation,  food preparation, food service and guest service.  Guest service oriented.  A Washington State Health District Food Server Permit is required.

SKILLS PREFERRED:

Knowledge of food cost, retail cost and bottom line

PHYSICAL DEMANDS:

Consistent and constant standing and walking while in operation.  Guest service communication and employee communication necessary.  Receiving deliveries and storing food requires lifting, kneeling, arm reaching and use of hands and fingers.  Potential lifting of items of up to 50lbs.  Direct work with broilers, deep fryers, salamanders and ovens.

WORK ENVIRONMENT:

The majority of the work is in the Hampton Lodge. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels.  The atmosphere is team directed and a supportive environment.  This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times.

COMMENTS:

This person must be a reliable  team player.  Strong organization and communication skills will aid in effectively carrying out this position.

PHYSICAL REQUIREMENTS:

Seeing:  Must be able to read

Hearing:  Must be able to hear well. Guest service communication and employee communication are essential.           

Standing/Walking: Consistent and constant standing and walking while in operation, as well as being flexible in movement to different areas of the lodge.         

Climbing/Stooping/Kneeling                          

Lifting/Pulling/Pushing: Requires lifting of items up to 100 lb. in and on a snowcat trailer.  The trailer needs to be loaded and unloaded twice a day.

Fingering/Grasping/Feeling: Must be able to write, type, and use phone system.

Note:  The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified.  Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.