Lead Prep Cook

Prepare and execute recipes as determined by the Chef, ensuring consistent quality and presentation. This role involves coordinating with the kitchen team to complete all event‑related food items, demonstrating the ability to manage specialized prep projects, and proactively communicating with Sous Chefs to ensure all necessary resources are available for task completion. Lead Prep Cook supports efficient kitchen operations by maintaining high standards of food preparation, organization, communication, sanitation and cleanliness. Duties & Responsibilities Demonstrate the ability to execute specialized projects and take initiative to communicate needs to Line Cooks and Sous Chefs. Follow sanitation guidelines set forth by the Health Department. Keep prep work area clean and organized. Follow the prep list created by chefs to plan duties. Label and stock all ingredients on shelves so they can be organized and easily accessible. Measure ingredients and seasonings to be used in cooking. Undertake basic cooking duties such as reducing sauces, parboiling food, etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash, etc. Ensure all food and other items are stored properly. Coordinating with the entire team to ensure all event items are completed. Food preparation of meats, poultry, game, fish, vegetables and fruits: Washing, peeling, cutting and seeding vegetables and fruits. Weighing and measuring ingredients. Methods of combination: stirring, mixing, whipping, breading, etc. Lifting and moving equipment to and from workstations, stove, and refrigerator. Ensure equipment is kept clean and in excellent working condition. Promptly report missing, broken or faulty equipment to Chefs. Perform other kitchen duties as assigned. Assure all necessary items are in the restaurant at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards. Stocking of food, beverages and supplies as directed by the Chef. Proper handling of food deliveries. All product put away and labeled in a timely manner. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor. Qualifications Minimum of 2 years of restaurant experience required. Physically capable of lifting, reaching, bending, and stooping, and able to lift up to 60 pounds up to 30 times per shift. Ability to work in a standing position for up to 10 hours and perform repetitive motions for long periods with minimal breaks. Must have a Food Handlers permit on file. Working Conditions and Expectations Work schedule may vary between early morning to late evening, weekends and holidays. Shifts will range from 8–10 hours and may include overtime. Maintain a professional demeanor that represents the restaurant and staff. Show respect to all guests. Demonstrate teamwork and a positive attitude in all situations. Follow safety and sanitation rules and laws at all times. Attend all scheduled employee meetings and welcome feedback and coaching from management. Physical Requirements Reach, bend, stoop, and frequently lift up to 50 pounds. Perform repetitive tasks with few breaks. Work in a standing position for up to 10 hours. Climb up to 5 flights of stairs. Compensation: $18.47 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr Sprout II LLC