Role Overview

• Prepare and portion raw ingredients to support daily service, events, and banquets

• Ensure efficiency, safety, and adherence to Forbes 5‑Star standards

Key Responsibilities

• Prep & Stock

  • Maintain par levels and rotate inventory for all services

  • Portion, trim, marinate, and stage ingredients to recipe specs

• Quality & Safety

  • Follow sanitization, food‑safety, and portion‑control procedures

  • Inspect deliveries, verify quantities, report discrepancies

• Communication & Collaboration

  • Coordinate with Executive Chef, Sous Chef, FOH management, purchasing

  • Flag low supplies and plan for special events

• Efficiency & Flexibility

  • Prioritize tasks to meet productivity standards

  • Assist with kitchen cleanup, setup, and cross‑department needs

• Professionalism

  • Demonstrate reliability, teamwork, and constructive communication

  • Adapt to seasonal volume shifts and special‑occasion requirements

Qualifications

• Education/Experience

  • High school diploma or equivalent; culinary training preferred

  • Experience with food preparation, portioning, kitchen equipment

• Skills & Competencies

  • Time management and multi‑tasking

  • Knowledge of food‑safety regulations and sanitation chemistry

  • Manual dexterity and attention to detail

  • Effective verbal and written communication

© The Ranch at Rock Creek — This description outlines core functions but is not exhaustive; duties may evolve to meet operational needs.