Prep Cook

REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F\&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in accordance with departmental quality standards and recipes. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: 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. * Ability to perform job functions with attention to detail, speed and accuracy * Ability to prioritize, organize and follow through * Ability to be a clear thinker, remain calm and resolve problems using good judgment * Ability to work well under pressure of meeting production schedules and timelines for guests' food orders * Ability to maintain good coordination * Ability to work with all products and ingredients involved * Ability to use all senses to ensure quality standards are met * Ability to differentiate dates * Ability to operate, clean and maintain all equipment required in job functions * Ability to comprehend and follow recipes * Ability to perform job functions with minimal supervision * Ability to work cohesively with co\-workers as part of a team * Must be able to maintain tact and be cool under pressure * Able to work flexible hours necessary including off hours, weekends and holidays * Able to effectively communicate in English, in both written and oral form Responsibilities: * Maintain and strictly abide by state sanitation/health regulations (where applicable) * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely * Maintain complete knowledge of and comp