Prep Cook

The beautiful Grand Galvez Resort & Spa is seeking prep cooks to join our Award-Winning culinary team.

The Prep Cook is responsible for preparing high quality food based on hotel standards. He/She is responsible for the timely and accurate preparation of food items for the line, pantry or the production area of the main kitchen.

Education & Experience:

• High School diploma or equivalent and/or experience in a hotel or related field preferred.


• Previous culinary experience required.

Physical requirements:

• Flexible and long hours sometimes required


• Medium work - Exerting up to 50 pounds or force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.


• Ability to stand during entire shift.


• Ability to withstand temperature variations, both hot and cold.

General Requirements

• Maintain a warm and friendly demeanor at all times.


• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.


• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.


• Must be able to multitask and prioritize departmental functions to meet deadlines.


• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.


• Attend all hotel required meetings and trainings.


• Maintain regular attendance in compliance with Marriott Standards, as required by scheduling, which will vary according to the needs of the hotel.


• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.


• Comply with Marriott Standards and regulations to encourage safe and efficient hotel operations.


• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.


• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.


• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.


• Must be able to cross-train in other hotel related areas.


• Must be able to maintain confidentiality of information.


• Must be able to show initiative, including anticipating guest or operational needs.


• Perform other duties as requested by management.

Fundamental Requirements

• Be responsible for quality of food.


• Prepare food orders as per established recipes/menus.


• Ensure equipment and kitchen cleanliness.


• Maintain kitchen in a clean and organize manner to facilitate high volume production.


• Handle and store food in a sanitary fashion.


• Recognize quality standards in fresh vegetables, fish, dairy and meats.


• Coordinate with Chef/Sous Chef for Banquet functions and special orders.


• Follow all Health Department and Company regulations in regards to food and storage standards and safety.


• Understand formal requisition process.