Culinary Prep Cook in Boise, Idaho at Tumi Hospitality Indiana

Position Description:

The Prep Cook is responsible for preparing ingredients and assisting with food production to ensure the kitchen operates efficiently and consistently. This position supports the culinary team by following recipes, preparing food items, maintaining cleanliness, and adhering to food safety standards.

Key Responsibilities

• Prepare ingredients by washing, peeling, cutting, slicing, chopping, and measuring food items according to recipes and production needs.
• Assist in the preparation of meats, vegetables, sauces, soups, and other menu items.
• Maintain proper food storage, labeling, dating, and rotation procedures (FIFO).
• Ensure all food preparation meets quality, presentation, and portion standards.
• Stock and organize kitchen stations with necessary ingredients and supplies.
• Maintain a clean and sanitary work area in compliance with food safety regulations.
• Operate kitchen equipment safely, including slicers, mixers, food processors, and knives.
• Assist Line Cooks and Chefs during service as needed.
• Monitor inventory levels and notify supervisors of shortages.
• Properly dispose of waste and follow recycling and sanitation procedures.
• Follow all company policies, health regulations, and workplace safety standards.

Equal Employment Opportunity Statement

We are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.

• Previous kitchen, food preparation, or culinary experience preferred.
• Basic knowledge of food handling, preparation techniques, and kitchen safety.
• Ability to follow recipes and instructions accurately.
• Strong attention to detail and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Reliable attendance and strong work ethic.
• Food Handler Certification preferred or required based on local regulations.

Schedule

Flexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.