Prep Cook Summer 2024

Food and Beverage Prep-Cook plays a key role in supporting kitchen staff in the preparation of meals and ingredients and maintaining an organized and clean workstation. Working as a team member and focusing on fulfilling required needs are key roles for the Prep-Cook. Food and Beverage is a team-oriented department focused on providing our guests with excellent customer service and a pleasurable dining experience.

This job description is intended as a summary of the primary responsibilities and the qualifications for the position. The job description is not intended to be inclusive of all duties an individual in the position might be asked to perform or of all the qualifications that may be needed now or in the future. We will not ask you to perform an inherently unsafe task or that you are not adequately trained to perform. When we do ask for your assistance with any job, we expect an enthusiastic and cooperative response.

Under the supervision of the Food & Beverage Manager, Chef, and/or other kitchen staff:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping, and sorting ingredients like fruits, vegetables, and meats
• Measuring quantities of seasonings and other cooking ingredients
• Parboiling food, reducing sauces and starting the first steps in various dishes
• Cleaning dishes, washing cooking utensils and cookware taking out the trash, and sanitizing the kitchen
• Adhering to all relevant nutrition and sanitary regulations and standards
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Superior dexterity skills to operate cutting tools quickly and safely
• Keen understanding of industry-standard best cooking and preparation practices
• Familiarity with safe and sanitary food handling and preparation
• Certified in proper food handling, typically through a ServSafe Certification
• Good math skills with a clear understanding of cooking measurements
• Must be at least 18 years of age
• Strong sense of smell and taste
• Excellent organizational, time management, and multitasking skills
• Great collaboration and teamwork skills
• Effective communication skills
• Ability to work in a fast-paced environment

• Provide a positive and helpful attitude towards all our customers and all Dodge Ridge employees.
• Support the Company’s policies and procedures.
• Support the harmony and goodwill of the Company.
• Be an effective team leader and motivator for the department.

Weather conditions and the number of guests play a significant role in the work scheduling of employees.

When conditions are normal, you may be expected to work 40 hours per week, including weekends and holidays. During busy periods, you may be expected to work 6 days a week.

You must arrange for transportation to work so that you arrive at your designated workstation at the scheduled time.

Work is typically inside working directly with resort guests and other resort staff members. During summer operations it can be noisy, cold, hot, dry, or humid. You may be expected to work in warm places and often you will work around hot and cold objects. At times you may be asked to work the grill, as a line server, or as a server for an extended period.

At any time during the season, Dodge Ridge employees may have to perform their tasks in variable weather conditions, high winds, rain, snow, and extremely warm temperatures.