Overview

The Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Prep Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product. The Prep Cook must maintain excellent attendance and be available to work events as scheduled per business need.

This role will pay an hourly rate of $11.00-$14.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until July 31, 2026.

Responsibilities

• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Take pride as a cook, resolve issues, and assist co-workers as needed.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Able to operate standard kitchen equipment.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Previous experience using a chef's knife for prep is a plus.
• Ability to perform assigned tasks with minimal supervision.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations