The prep cook reports to the Food Services Manager and is responsible for preparation of ingredients and menu items for all meal services. The prep cook helps manage a rotating group of scholarship students who often have minimal kitchen experience. The ability to work as a team member with all other functions of Penland is an important aspect of this job. The capacity in the kitchen and dining room is 230 with daily averages of 230 in the summer and 130 in the spring and fall. This is a full-time seasonal hourly position.
To perform the job successfully an individual must be able to perform the responsibilities above satisfactorily. Must have 3 years’ restaurant experience. Must have worked in a high volume setting with diverse menu selections. Culinary education is preferred.