At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest.

Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests.

As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including:

Health, Dental, Vision and Life Insurance including FSA and HSA options Short and Long-Term Disability Paid holidays, Vacations, PTO and Sick Leave. 401k with matching Tuition Reimbursement Hotel and Food and Beverage Discounts

And much more!

Job Description:

As a member of our hospitality team, the primary responsibility of a Prep Cook is to consistently produce high-quality food items for either the hotel Restaurant outlets or Banquets under the direct supervision of the Kitchen Supervisor or Sous Chef. This role is responsible for following recipe cards to ensure accurate preparation, conducting daily “Taste Panels”, utilizing correct food handling procedures, and maintaining ASI HACCP charts to ensure food safety. A crucial part of this role is maintaining cleanliness in the service line, following production charts, keeping records of production usage and leftovers, and upholding quality and consistency standards.

Follow recipe cards and correct handling procedures meticulously to ensure consistency in food preparation and maintain food safety standards. Take charge of ASI HACCP Charts (Hazard Analysis and Critical Control Points) to monitor and document food safety controls effectively. Minimize overproduction and utilize leftovers efficiently to prevent food wastage and control costs. Prioritize safety at all times by adhering to established safety protocols and best practices in the kitchen. Strive to maintain the highest quality and appealing presentation of all dishes leaving the kitchen. Handle and store all equipment properly, and maintain cleanliness in the service line and related areas through regular cleaning and the clean as you go approach. Ensure proper holding and storage of food items with minimal handling to preserve quality and avoid unnecessary waste and utilize proper wrapping, labeling, dating, and rotation techniques. Uphold food sanitation and quality standards, including regular cleaning of equipment, mopping floors, and maintaining a clean and organized work area. Be open to performing reasonable tasks assigned by Lead Cooks, culinary supervisors, or hotel managers to support the kitchen operations effectively.