Prep Cook/Dishwasher - Island H2O Water Park

NDM Hospitality Services•Kissimmee, FL

4d•Onsite

About The Position

The Prep Cook & Dishwasher is responsible for maintaining all kitchen sanitation standards while performing essential food preparation duties in the back of house. This role supports daily kitchen operations by completing assigned prep lists, properly handling and storing food, ensuring dishware and kitchen equipment are clean and sanitized, and maintaining all food safety and hygiene standards. This position is critical to ensure the kitchen is properly prepared for service and operates efficiently during all business hours.

Requirements

Must be at least 18 years of age.
Ability to work in a fast-paced, high-volume environment.
Must be able to work varied shifts including nights, weekends, holidays, and special events.
Strong teamwork, communication, and customer service skills.
Ability to follow recipes, prep lists, and food safety procedures.

Nice To Haves

High School Diploma or equivalent preferred
6 months of dishwashing, prep cook, or kitchen experience preferred
Food Safety Certification preferred

Responsibilities

Maintain all kitchen ware in pristine condition by hand washing or operating dishwashing machines.
Keep all front-of-house and back-of-house areas clean before, during, and after operating hours.
Sweep and mop all kitchen floors, wash worktables, walls, refrigerators, and storage racks.
Empty, clean, and replace trash liners and transport waste to designated areas.
Monitor and maintain chemical supplies.
Clean, sanitize, and stock all beverage machines including Coke Freestyle systems.
Assist with banquet and event setup, breakdown, and sanitation.
Perform daily food preparation including chopping, slicing, portioning, batching, thawing, and assembling ingredients in accordance with approved recipes.
Follow prep lists, recipe cards, and supervisor directions to ensure timely completion of food preparation.
Properly label, date, rotate, and store all food using FIFO standards.
Maintain prep areas, tools, and equipment in a clean and sanitized condition.
Monitor food temperatures and complete required temperature and sanitation logs.
Maintain par levels and prepare backup products to ensure uninterrupted service.
Prevent cross-contamination by following allergen control and food safety procedures.
Assist with opening and closing back-of-house prep areas including sanitation, breakdown, and restocking.
Support line cooks and supervisors during peak business periods.