Prep Cook - Lakeview

Shanty Creek has a NEW Executive Chef, F&B Director and new ownership invested in our future! Come help us build the future of Food and Beverage at Shanty Creek! Hiring for multiple positions! About Shanty Creek Resorts Shanty Creek Resorts is committed to providing our guests with a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business. Position Summary The Prep Cook is responsible for preparing hot and cold food items for à la carte and banquet service while maintaining a clean, organized, and sanitary work environment. This position supports the culinary team by following recipes, preparing ingredients, assisting with inventory rotation, and ensuring food is ready for service according to established timelines and quality standards. The Prep Cook must work with attention to detail, consistency, cleanliness, and urgency. This role may also assist on the line, support dishwashing, and help in other kitchen areas as business needs require. Essential Duties and Responsibilities Food Preparation Prepare hot and cold food items for à la carte and banquet service. Ensure assigned food items are prepared and ready at least 30 minutes prior to service. Follow established recipes, portion standards, and preparation procedures to ensure consistency in flavor, appearance, and quality. Prepare salads, dressings, bar cheeses, garnishes, sauces, and other assigned prep items. Assist with ingredient preparation, including washing, chopping, slicing, measuring, mixing, and portioning. Support line cooks and other culinary team members during high-volume periods as needed. Inventory & Product Quality Assist with managing and rotating inventory to ensure freshness, quality, and proper use of products. Follow first-in, first-out inventory practices. Monitor food quality and report concerns related to freshness, shortages, or product condition. Communicate with the Kitchen Supervisor, Sous Chef, or Executive Chef regarding ingredient needs, equipment concerns, or preparation issues. Help reduce waste by following portioning standards and proper storage procedures. Sanitation, Safety & Equipment Maintain a clean, organized, and sanitary work area throughout the shift. Follow all sanitation, food safety, and hygiene standards. Operate kitchen equipment safely, including ovens, knives, slicers, mixers, and other prep equipment as assigned. Use proper safety procedures when working around hot surfaces, sharp tools, kitchen equipment, and cleaning chemicals. Follow proper food storage, labeling, dating, and temperature control procedures. Assist with dishwashing, cleaning, trash removal, and other kitchen support duties as needed. Report unsafe conditions, equipment issues, or maintenance needs to leadership promptly. Teamwork & Operational Support Work cooperatively with culinary, stewarding, banquet, and service teams to support smooth kitchen operations. Assist in other kitchen areas as assigned based on business volume and operational needs. Maintain a positive, respectful, and professional attitude with coworkers, leaders, and guests. Support resort operations during peak periods, events, weekends, holidays, and special functions. Perform other duties as assigned. Guest Service & Conduct At Shanty Creek Resorts, personal and professional accountability are essential. All employees are expected to follow resort policies, conduct standards, grooming and uniform requirements, and all safety and sanitation expectations. The Prep Cook is expected to support the guest experience by preparing quality food, maintaining clean work areas, communicating respectfully, and contributing to an efficient and professional kitchen environment. Qualifications Professional Experience Minimum of 3 to 6 months of professional prep cook or kitchen experience preferred. Prior experience in a resort, restaurant, banquet, or high-volume food service environment preferred. Education High school diploma or equivalent required. Culinary coursework or certification preferred. ServSafe certification preferred. Requirements Must be 18 years of age or older. Basic knowledge of kitchen equipment, food preparation techniques, and sanitation standards. Ability to follow recipes, written instructions, verbal direction, and portion standards accurately. Basic math skills required. Strong organizational skills and attention to detail. Ability to work with urgency while maintaining quality and cleanliness. Effective verbal and written communication skills. Strong customer service mindset and team-oriented attitude. Ability to maintain punctual and reliable attendance. Ability to work a flexible schedule, including early mornings, afternoons, evenings, weekends, holidays, and peak business periods. Work Environment & Physical Demands Work is performed in a commercial kitchen environment with exposure to heat, cold, steam, noise, food ingredients, cleaning chemicals, sharp tools, and kitchen equipment. Frequent exposure to varying temperatures, including hot kitchens, ovens, coolers, and freezers. Requires standing and walking for extended periods. Requires manual dexterity, bending, reaching, lifting, carrying, pushing, pulling, and repetitive motion. Must be able to occasionally lift up to 25 pounds. Must be able to work safely around hot surfaces, ovens, knives, slicers, and other kitchen equipment. Leadership Expectations The Prep Cook is expected to demonstrate professionalism, reliability, teamwork, and a guest-first mindset. This position supports the culinary team by completing assigned preparation tasks accurately, safely, and on time. The Prep Cook must maintain cleanliness, follow direction, communicate effectively, and contribute to a positive and accountable kitchen culture.