Prep Cook

Description

Spanning 16 acres of waterfront expanse, untouched natural beauty, and endless views, Montauk Yacht Club is a resort haven on the calm waters of Lake Montauk—bridging a legacy of East End tradition with Star Island adventure, exceptional dining at Ocean Club Montauk, elevated wellness offerings, and direct access to the Hamptons’ largest marina…all from the team behind Proper Hospitality.

Job Summary:

The Pre Cook isa mid-level culinary position responsible for supporting daily kitchen operations through consistent food preparation, station setup, and cooking tasks. This role requires foundational cooking skills, the ability to follow recipes and instructions accurately, and strong attention to cleanliness and organization. Cook 2 works under the direction of the Sous Chef and kitchen leadership to ensure high-quality food production and efficient service.

Essential Job Duties and Responsibilities

Food Preparation & Production:

• Prepare all menu items according to approved recipes, yield guides, and production schedules.
• Cut, fabricate, dice, mince, chop, andportionmeats, fish, fowl, vegetables, fruits, and other food items according to specifications.
• Expand and condense recipes asrequiredto meet business needs
• Ensure all kitchen work areas are stocked with required tools, equipment, and supplies to meet operational demand
• Maintain and update recipe cards, plating guides, production schedules, and reference photos
• Assist Cook 1 and senior team members with prep for high-volume or complex dishes.
• Participate in training sessions, improving knowledge of kitchen techniques and equipment use.

Opening & Closing Duties

• Perform opening duties including turning on specified equipment (ovens, fryers, steam tables), filling steam tables, unlocking secured areas, and securing keys.
• Set up workstation with proper miseenplace, tools, equipment, and supplies.
• Inspect cleanliness and functionality of tools, equipment, and workstations.
• Break down workstation at the end of shift, ensuring all food items are properly stored, labeled, dated, rotated, and secured.
• Turn off equipment notrequiredfor the next shift and restock depleted items.

Sanitation, Safety & Compliance

• Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
• Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly.
• Maintain proper food storage, labeling, dating, and rotation procedures (FIFO).
• Maintain complete knowledge of proper equipment usage and ensure equipment is used only as intended.
• Transport dirty pots, pans, and utensils todesignatedwash stations.

Guest Experience & Service Standards

• Anticipate guest needs and respond promptly, courteously, and professionally at all times.
• Maintain positive and personalized guest relations, tailoring interactions based on guest preferences when applicable.
• Proactively resolve guest concerns in collaboration with leadership to ensure guest satisfaction.
• Maintain familiarity with all Hotel services, features, and local attractions to accurately respond to guest inquiries.
• Meet with the Head Cook or Sous Chef to review assignments,anticipated business levels, and operational updates.
• Attend pre-shift briefings and provide operational feedback when appropriate.
• Assist other kitchen areas and departments as needed to ensureoptimalguest service.
• Collaborate cross-departmentally whiledemonstratingthe Proper Ethos with colleagues and guests.

Education and/or Experience

• Minimum of3year of experience as a Cook in a fast-paced kitchen environment
• Certification of culinary training.
• Valid food handling certificate.
• Fluency in English (verbal and written).
• Ability to perform basic mathematical calculations (addition, subtraction, multiplication,…