Prep Cook - Quality Prep, Cost Control, Health Benefits

Delta Hotels by Marriott; Chesapeake (VA); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Health insurance

Paid time off

401(k)

401(k) matching

Competitive salary

Dental insurance

Employee discounts

Hotel Discounts

Medical, Dental, Vision & 401(k) with

Job summary

LTD Hospitality is seeking a cook to ensure high levels of food quality, presentation and cost control according to recipe cards. The role includes preparing various dishes, operating kitchen equipment, and maintaining sanitation standards for safety and quality.

Responsibilities include minimizing waste, checking pars for shifts, supporting event catering, and assisting with special functions. Weekend and holiday work is required.

Qualifications

• Have thorough knowledge of emergency procedures.
• Requires good communication skills, both verbal and written.
• Good attention to detail
• Ability to work under a high pressure environment
• Knowledge of food and beverage products
• At least one year of experience as a cook
• Must be able to work weekends and holidays

Responsibilities

• Prepare and cook menu items according to recipes.
• Operate, clean and sanitize kitchen equipment.
• Control food waste and costs per Guidelines for Operations.
• Check pars for shift use; determine preparation, freezer pull and line setup.
• Set up for meetings and events, avoiding over-preparation.
• Assist in preparation, production, and service of special functions.
• Filter oil in deep fat fryer daily.
• Store deliveries; date and rotate containers.
• Clean and maintain kitchen areas; report issues to manager.
• Follow sanitation standards and prevent cross contamination.
• Wash dishes as needed.
• Other duties as assigned by supervisor.

Skills

Emergency procedures knowledge

Verbal and written communication

Attention to detail

Ability to work under pressure

Food and beverage knowledge

Cook experience

Job description

LTD Hospitality is seeking a cook to ensure high levels of food quality, presentation and cost control according to recipe cards. The role includes preparing various dishes, operating kitchen equipment, and maintaining sanitation standards for safety and quality.

Responsibilities include minimizing waste, checking pars for shifts, supporting event catering, and assisting with special functions. Weekend and holiday work is required.