Host/Prep Cook

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The Host/Prep Cook is responsible for preparing meals using existing recipes and methods for groups of up to 200 people. The Host/Prep Cook functions with positive interactions with guests and providing guest comfort.  This includes food preparation, kitchen and front of house cleaning and dish washing.  This position is seven months from mid March through approximately late October. The Host/Prep Cook reports to the Food Service and Hospitality Manager.

Primary Duties & Responsibilities

  • Prepare, and serve food, washing dishes, pots and pans.
  • Engage in positive interactions with guests, serve food, maintain coffee bar, etc.
  • Maintain and clean the Kitchen and Equipment.
  • Have a professional appearance and demeanor with all guests and employees. 
  • Perform physical tasks such as moving equipment, supplies and furniture.
  • Other duties as assigned.

Experience, Competencies & Education

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Qualifications include:

  • Physical and mental endurance.
  • Promptness and a positive attitude.
  • Ability to follow direction.
  • Able to work well with other staff.
  • Able to work efficiently under pressure and time limits.
  • Food service experience preferred.

Working Conditions & Physical Demands

Regular early morning, evening and weekend work may be required. While performing the duties of this job; the employee is occasionally exposed to weather conditions at the time. Inside the kitchen the employee is exposed to extreme heat and cold, wet and humid conditions, fire, boiling liquids, knives, moving mechanical parts, fumes and airborne particles, toxic chemicals and the risk of electrical shock. The employee will be working in a confined area with other kitchen employees. The noise level of the work environment is usually loud. 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, walk, sit, use hands to handle or feel objects, tools or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch or crawl, talk or hear, taste and smell. The employee must be able to lift and or move up to 50 pounds. This employee will use culinary tools, machines and equipment along with major kitchen appliances. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.


Competitive salary. Excellent benefits package including medical insurance, retirement plan, plus generous vacation, holiday and sick leave plans.

Application Process

NatureBridge is an equal opportunity employer. Recruiting and retaining a diverse workforce is a high priority. No calls, faxes, or printed materials please. No agencies please. Position is open until filled. Looking for immediate hire, contingent on successful background check and fingerprinting.

To apply send a resume and cover letter to awatkins@naturebridge.org.