Prep Cook

Pearlstone

Job Description 

 

 

Title:                 Prep Cook                                                  Department:  Culinary Services

 

Reports to:      Executive Chef & Sous Chef               Supervises:    N/A 

 

Date:                 January 2023 (updated)                          Status:                Non-Exempt 

 

Job Summary:   

As Prep Cook, under the supervision of the Executive Chef, the employee is responsible for: 

·       the quality preparation, presentation and serving of all food, aligned with the Pearlstone Food Ethic, ensuring timeliness and appropriate quantities, and 

·       the maintenance of a clean, sanitary, organized, safe and efficient kitchen environment   

 

Organizational Characteristics: 

1.     Sustain a positive, enthusiastic and professional attitude at all times. 

2.     Maintain a professional appearance and demeanor. 

3.     Arrive prior to the scheduled starting time, properly attired and prepared to work. 

4.     Perform all duties in a timely, accurate and professional manner. 

5.     Empowered to accommodate all guest requests with a “let me see what I can do” attitude. 

6.     Be a team player. 

  

Qualifications: 

1.     High School Diploma or equivalent 

2.     Three to five years of hands-on food preparation or cooking experience 

3.     Food service Sanitation Certificate (Serve Safe) issued by or accepted by the state of Maryland 

4.     Experience in a hotel/retreat center a plus 

5.     Knowledge of kosher observance and Jewish style cooking a plus 

 

Position Description: 

1.     Cleaning, Sanitation and Safety 

        

Adherence to Local, State and Federal Health Department codes and company standards.   

               All food stored, rotated, and dated properly 

                Kitchen is maintained in a clean and sanitary condition  

           All safety regulations enforced  

          Maintain a minimum ServSafe Safe Food Handler Certification 

 

2.     Food procurement, receiving and storage and inventory management 

             

          Maintain proper inventory rotation: First In, First Out (FIFO) method 

        Ensure the proper holding and serving temperatures of all food in the walk-ins, freezers and kitchens, as well as buffets and dining room when applicable 

             Manage and/or dispose of all food items appropriately that are returned to the kitchen after meal or snack service 

             Assist with weekly, monthly and yearly food and beverage inventories, as needed 

 

3.     Food production 

  

·  Follow daily production plan  

·   Maximize usage of available Pearlstone farm produce 

·   Accurate quantity and quality produced for each meal 

·   Timely production of prepped ingredients for cooks and chefs to use, salad bar items, snacks, and other appropriate menu items as assigned 

 

4.     Administrative Duties 

 

·   Must carry a notebook and writing implement, for note making and taking, while on duty in the kitchenor in meetings 

·  Attend weekly Kitchen meetings  

·    Maintain and encourage clear communication, written and verbal, with the Cooks, Chefs, and Director of Food Service 

·   Complete ingredient sheets for each food item produced 

 

5.     Guest Service 

 

·   Answer questions on cooking preparation and ingredients 

 

6.     COVID-19   

 

·      Must be fully COVID-19 vaccinated and boosted. 

·      Must adhere to all current Pearlstone staff COVID protocols.  

 

 

 

Mental, Physical and Visual Skills: 

Must be able to follow written, verbal, or diagrammatic instructions with several concrete variables.  Able to add, subtract, multiply and divide whole numbers, and do calculations involving fractions, decimals and percentages.  Ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies verbally or in writing.  Must have superior organizational skills and prioritize tasks well. Must be able to do light work, exerting up to 50 pounds of force occasionally, performing such activities as climbing, balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, grasping, feeling, talking, hearing and repetitive motions.  Have visual requirements of mid-range vision. 

 

 

Working Conditions: 

This is a NON-EXEMPT position with varied work hours. Pearlstone Center is open 365 days a year and Culinary employees must understand that they may be required to work day, evening, weekend, and holiday shifts, based on guest needs. He/she works in a normal hotel and commercial kitchen environment.  Potential exposure to noise due to exhaust fans and equipment, cleaning chemicals, hot and cold temperatures and fast work pace due to meeting various deadlines, from multiple departments and groups.  

 

Uniform: 

Employees must provide and wear black slip-resistant shoes while in the Pearlstone kitchen and dining room.  Pearlstone will provide chef coats or work shirts for all Culinary employees. Chef pants, slacks or long skirt, or black jeans are acceptable inside the kitchen, but leggings, yoga pants, and sweats are not. Uniforms must be kept in good condition and laundered regularly. Employee must also securely restrain hair or wear hair and/or beard covering while involved with food preparation. 

 

 

Evaluation: 

Ninety days from date of employment date. Thereafter, annually in second fiscal quarter. 

 

This job description does not state or imply that the above are the only duties and responsibilities assigned to the position. Employees holding this position will be required to perform any other job-related duties as requested by management.  All requirements are subject to possible modification to reasonable accommodate individuals with a disability. 

 

 

 

 

 

 

The Associated: Jewish Community Federation of Baltimore and its Agencies are equal opportunity employers, dedicated to a policy of non-discrimination in employment on the basis of race, religion, color, sex, sexual orientation, gender identity or expression, national origin, age, marital status, citizenship, veteran's status, physical or mental disability that does not prohibit the performance of essential job functions (with or without reasonable accommodation) or any other basis protected by federal, or applicable, state or local law.