Prep Cook

Trapp-Family-Lodge; Stowe (VT); On-site; USD 21,000 - 30,000; Full time

Job summary

Trapp Family Lodge in Vermont seeks a kitchen prep/cook to handle a variety of foods, including meats, vegetables, salads and dressings, while maintaining proper sanitation and cost awareness. You will assist with salads, deliveries, and stocking, ensuring consistent portions and clean work areas.

This role requires sanitation training, basic math, and the ability to follow standard recipes. The position involves standing for long periods and working in a busy kitchen environment.

Qualifications

• Six months food preparation experience required.
• Must communicate effectively with all front- and back-of-house staff.
• Basic math and measurement knowledge required.
• Ability to interpret and follow written, oral, or diagram instructions.
• Must attend sanitation classes and stay up to date with sanitation standards.

Responsibilities

• Prepares a variety of foods including meats, vegetables, salads and dressings.
• Makes up salad plates for service as needed.
• Checks food deliveries and assists with storeroom stocking.
• Keeps station stocked for anticipated level of business.
• Follows recipes to insure uniformity of product.
• Keeps work area neat and tidy and maintains a clean station.
• Assists chef and line cook with staff meals as needed.

Skills

Food prep

Sanitation

Communication

Math basics

Safety awareness

Education

Six months food preparation experience

Job description

SUMMARY

Responsible for food preparation using proper food handling techniques and standard recipes.

ESSENTIAL FUNCTIONS

• Prepares a variety of foods including meats, vegetables, salads and dressings as needed.
• Makes up salad plates for service as needed.
• Checks food deliveries and assists with storeroom stocking.
• Keeps station stocked for anticipated level of business.
• Follows standards and recipes to insure uniformity of product.
• Keeps work area neat and tidy. Maintains a clean work station.
• Uses products with care and consideration of cost.
• Uses all kitchen appliances with care and awareness of a safe work practices.
• Assists chef and line cook with staff meal as needed.
• Must attend sanitation classes and be up to date on all sanitation standards.

Non-Essential Functions

• Assists sandwich/salad maker when needed.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. EDUCATION and/or EXPERIENCE: Six months food preparation and previous cooking experience as required.

2. LANGUAGE SKILLS: Must be able to communicate effectively with all other members in the front and back of the house, and occasionally with customers.

3. MATHEMATICAL SKILLS: Must be able to add, subtract, multiply and divide basic numbers; and know all measurements.

4. REASONING ABILITY: Ability to solve problems and deal with a variety of situations where only limited standardization exists. Ability to interpret and act on a variety of instructions, which may be furnished in written, oral, diagram, or schedule form.

5. COMPUTER SKILLS:

6. OTHER SKILLS, CHARACTERISTICS OR QUALIFICATIONS: Ability to use all kitchen equipment in a respectful and knowledgeable way. Must attend sanitation classes and keep up to date with all new sanitation standards.

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.

1. While performing this job the employee is regularly required to stand, walk, use hands to handle or feel food and equipment. Must be able to lift 50 lbs. Must be able to reach with arms and hands, talk and listen, and taste and smell.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While this job the employee is occasionally exposed to heat, going in and out of doors, and/or heated/refrigerated areas in the food preparation areas. The noise level of this work environment is usually moderate to loud.

IMPORTANT NOTICES

1. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

2. This job description supersedes any written prior to the “date revised” shown on the first page.