Seasonal Prep Cook - WEEKENDS ONLY

Ridgecrest Conference Center; Black Mountain (NC); On-site; USD 21,000 - 25,000; Part time

Job summary

Ridgecrest Conference Center in Black Mountain, NC seeks a Prep Cook for a seasonal program to prepare and produce large quantities of meals for conferences and events. You will help ensure meals are prepped on time and meet quality and presentation standards, contributing to smooth kitchen operation on site.

Responsibilities include bulk food processing, operating large-scale kitchen equipment, batch production, assembly-line setup, FIFO inventory handling, and maintaining health codes and

Qualifications

• High-volume food prep experience preferred in large-scale kitchens.
• Standing/walking 8+ hours; ability to work in walk-in freezers.
• Experience in a team kitchen and following chef directions.
• Knowledge of food safety and cooling/holding temperatures.
• ServSafe certification preferred but not required.

Responsibilities

• Prepare large quantities of meals for conferences and events.
• Operate large-scale kitchen equipment safely (Robot Coupe, mixers).
• Batch produce stocks, sauces, marinades, and bases.
• Set up assembly-lines and transport prep carts as needed.
• Maintain FIFO inventory practices and sanitize prep areas.

Skills

High-Volume Experience

Heavy Physical Stamina

Team Synchronization

Rigorous Safety Mindset

ServSafe Certification

Education

High School Diploma or GED

Tools

Robot Coupe

Industrial Mixer

Heavy-duty Cutter

Job description

Description

Looking for more than just a job? Join a team where your work has purpose, your relationships matter, and every day is an opportunity to make an impact.

Job Summary:

Our Prep Cook at the Conference Center, is responsible for the preparation and production of large quantities of high-quality meals for conferences, meetings, and special events. This role must help staff ensure that all meals are prepared in a timely manner and meet the highest standards of quality and presentation. Additionally, this position contributes to the smooth operation of the kitchen. Serving in our Mission: "Impacting Lives for God's Glory through Purposeful Hospitality!"

Job specific highlights:

Job Type: Seasonal (Sept- Nov)

Pay Range: Starting pay $16.00 per hour (increases BOE)

Schedule: Early mornings and weekends.

Requirements

• Bulk Food Processing: Wash, peel, chop, slice, and portion hundreds of pounds of produce, meats, and poultry daily according to strict recipe yields.
• Commercial Equipment Operation: Safely operate large-scale kitchen machinery, including commercial food processors (Robot Coupe), cutters, and industrial mixers.
• Batch Production: Prepare massive batches of foundational menu items, including stocks, sauces, dressings, marinades, soups, and grain bases.
• Assembly-Line Set-Up: Organize, load, and transport heavy-duty prep carts to various kitchen stations or banquet holding areas ahead of scheduled services.
• High-Capacity Inventory Care: May be required to assist and unpack massive supplier shipments. Correctly store pallets of goods using the First-In, First-Out (FIFO) method.
• Industrial Safety & Sanitation: Keep expansive prep bays clean and sanitized. Adhere strictly to Health codes, plans and log cooling temperatures accurately.
• Waste Mitigation: Maintain meticulous portion control and document any food waste or spoilage on tracking sheets.

Qualifications:

• High-Volume Experience: Experience prepping in a high-capacity environment (e.g., hotels, cruise ships, universities, hospital kitchens, or large catering firms) is preferred but not required.
• Heavy Physical Stamina: Ability to stand and walk on hard surfaces for 8+ hour shifts, work inside large walk-in freezers and coolers.
• Team Synchronization: Ability to work seamlessly as a team member in a large culinary team, taking clear directions from Chefs, Shift Leads and experienced cooks.
• Rigorous Safety Mindset: Deep understanding of cross-contamination prevention, allergen separation, and proper cooling/holding temperatures.
• Certifications: Active ServSafe Food Handler or Food Manager certification is preferred but not required.
• Highschool Diploma or GED - required

Physical Requirements:

• Ability to carry or deliver items around various areas of our campus with varying degrees of steepness
• Must be physically able to lift weights up to 50 pounds
• Must have manual dexterity sufficient to use kitchen utensils and equipment
• Ability to stand for long periods, and be able to stoop, squat, and climb as necessary
• Walking and standing on hard floors for long periods of time
• Ability to work in environments with varying temperatures, including hot conditions in the kitchen (due to ovens, stoves, and grills) and cold conditions in refrigeration units, freezers, or cold storage areas.