Seasonal Prep Cook — High-Volume Kitchen Pro

Ridgecrest Conference Center; Black Mountain (NC); On-site; USD 22,000 - 28,000; Full time

Job summary

Ridgecrest Conference Center is seeking a Prep Cook for seasonal events to prepare large quantities of meals for conferences and special events. The role supports staff to ensure timely production and adherence to quality and presentation standards.

This position contributes to the overall smooth operation of our kitchen aligned with our mission of purposeful hospitality. Responsibilities include high-volume batch production, safety and sanitation, and working early mornings, weekends, and

Qualifications

• Experience prepping in high-capacity environments such as hotels, cruise ships, universities, hospital kitchens, or large catering firms.
• Must be able to stand and walk on hard surfaces for 8+ hour shifts.
• Ability to work in large culinary team and take direction from Chefs and Shift Leads.
• Active ServSafe Food Handler or Food Manager certification is preferred but not required.
• High school diploma or GED is required.

Responsibilities

• Prepare and produce large quantities of high-quality meals for conferences, meetings, and events.
• Ensure meals are prepared timely and meet quality and presentation standards.
• Assist in managing the smooth operation of the kitchen during events.
• Maintain cleanliness and sanitation in prep bays and adhere to health codes.
• Assist with inventory and food waste tracking where assigned.

Skills

High-volume experience

Heavy physical stamina

Team synchronization

Rigorous safety mindset

ServSafe certification (preferred)

Education

High school diploma or GED

Tools

Robot Coupe

Industrial mixers

Job description

Ridgecrest Conference Center is seeking a Prep Cook for seasonal events to prepare large quantities of meals for conferences and special events. The role supports staff to ensure timely production and adherence to quality and presentation standards.

This position contributes to the overall smooth operation of our kitchen aligned with our mission of purposeful hospitality. Responsibilities include high-volume batch production, safety and sanitation, and working early mornings, weekends, and