Camp Social Prep Cook

Wilderness at the Smokies; Sevierville, Northern (TN, KY); Hybrid; USD 17,000 - 22,000; Full time

Job summary

Wilderness at the Smokies is seeking a Short Order/Prep Cook to work within the Food & Beverage department, preparing food rapidly to order while adhering to health department policies. You will operate on large cooking surfaces, manage FIFO, and ensure timely guest service with proper presentation.

The role requires Level 2 education/experience, strong multitasking ability, and a professional demeanor. Health & safety standards, uniform, and guest service excellence are emphasized.

Qualifications

• Ability to act independently with little supervision.
• Knowledge of food and beverage menus, preparation and presentation.
• Efficiently handle multiple duties.
• Understanding of company policies and procedures.
• Ability to handle stressful situations.
• Good attendance and punctuality.
• Exhibits professionalism and grooming.
• Wears the proper uniform and works efficiently.
• Follows resort and office policies and SOPs.
• Maintains a positive attitude.

Responsibilities

• Prepares, arranges and rotates food to meet orders, FIFO.
• Cleans and maintains kitchen per health policies.
• Reports safety hazards to management immediately.
• Stores and handles food per health dept requirements.
• Plans orders so items finish together when possible.
• Adheres to Wilderness Development Corp. guest service standards.
• Trains associates as directed.
• Rotations, day dotting, organization; manages truck put-away.
• All other duties as assigned by department management.

Skills

Independent work

Menu knowledge

Multitasking

Company policies

Handle stress

Attendance & punctuality

Professionalism

Grooming

Uniform compliance

Efficiency

Policies & procedures

Positive attitude

Education

Level 2 education/experience

Job description

SUMMARY:

Short Order/Prep Cook works within the Food & Beverage department. A Short Order/Prep Cook is responsible for preparing food rapidly and to order. Short Order/Prep Cooks use large cooking surfaces such as a large top griddle to fulfill multiple guest order in a timely manner. Short Order/Prep Cooks are also responsible for adhering to the Health Departments' policies and procedures.

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.

• Prepares, arranges and continually rotates food accordingly, first in, first out. Preparations and food presentations. Ensures adherence to Health Departments' policies and procedures
• Cleans and maintains kitchen as directed by management, in conjunction with Health Department policies and procedures
• Reports and documents any observed or known safety hazards, conditions, or unsafe practices & procedures to management immediately
• Stores and handles food properly, following Health Department requirements
• Plan orders to ensure all the items of an order are finished at the same time when possible
• Adheres to Wilderness Development Corp. standards for guest service
• Refers guest opportunities to supervisor according to Wilderness Development Corp guest resolution
• Trains associates properly as directed by management
• Proper rotations, day dotting, organization and putting truck away
• All other duties as assigned by department management

EDUCATION and/or EXPERIENCE: Level 2

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

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.

CERTIFICATES, LICENSES, REGISTRATIONS:

• All required in-house F&B classes and training

QUALIFICATIONS:

• Ability to act independently with little supervision
• Knowledge of food and beverage menus, food preparation and presentation
• Efficiently handle multiple duties
• Requires a good understanding of company policies and procedures
• Ability to handle stressful situations
• 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 arm and talk and/or hear
  • Frequently stoop, kneel, crouch and/or crawl
  • Occasionally climb and/or balance and taste and/or smell

Lifting Activities:

• While performing the duties of this job, the employee is required to:
  • Regularly lift up to 10 pounds
  • Frequently lift up to 25 pounds
  • Occasionally lift up to 50 pounds with assistance

Vision Requirements: Close vision

WORK ENVIRONMENT:

• Regularly exposed to wet and/or humid conditions (non-weather,) moving mechanical parts, and outdoor weather conditions

Noise Levels: Moderate