Lead Prep Cook | The Rally Hotel

Job Overview

The Lead Prep Cook is responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment. This role plays a key leadership function within the kitchen by organizing daily prep operations, guiding the prep team, and supporting both restaurant and banquet production to ensure all food meets the hotel's standards.

Responsibilities

• Lead and support the prep team by clearly communicating daily priorities and expectations
• Create, organize, and distribute detailed daily prep lists for both restaurant and banquet operations
• Monitor execution of prep lists throughout the shift, ensuring efficiency, consistency, and timeliness
• Maintain a positive and professional approach with coworkers while fostering accountability and teamwork
• Train and guide team members on proper techniques, recipes, and kitchen procedures
• Follow and reinforce all kitchen rules, policies, and procedures
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Use standardized recipe cards for all food preparation to ensure consistency and quality
• Assist in and oversee banquet food production, ensuring accuracy, efficiency, and adherence to event requirements
• Support restaurant service by ensuring all prep is completed to meet business demands
• Consistently maintain and enforce quality standards, cooking methods, and portion control
• Ensure all food meets the hotel's expectations for taste, presentation, and consistency
• Promptly report food quality issues to the chef on duty
• Inform the chef on duty immediately of any product shortages
• Maintain a clean and sanitary workstation, including all equipment, surfaces, and storage areas
• Follow proper food handling procedures, including labeling, dating, and rotating all products according to BOH and inventory SOPs
• Ensure all perishables are stored at proper temperatures and returned to designated storage areas after use
• Comply with all nutrition, sanitation, and safety standards
• Report any safety or equipment issues to the chef on duty immediately
• Complete opening and closing checklists and ensure the kitchen is properly set up and closed down
• Refer to and execute daily prep lists at the start of each shift
• Clean and maintain stations, including proper handling of leftover food
• Assist other team members with closing duties as needed
• Attend scheduled meetings and contribute ideas for continuous improvement
• Follow all instructions from the Executive Chef, Sous Chef, or manager on duty
• Perform other related duties as assigned

Qualifications

Education/Formal Training

High school education or equivalent experience.

Experience

Previous prep cook experience in a high-volume kitchen required; hotel or banquet experience preferred

Knowledge/Skills

• Demonstrated leadership or team lead experience strongly preferred
• Strong organizational skills with the ability to manage multiple priorities
• Solid understanding of food safety, sanitation, and kitchen operations
• Ability to work efficiently in a fast-paced, team-oriented environment

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Lifting, pushing, pulling and carrying.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

We offer some amazing benefits to our full-time, hourly associates, including:

• Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit
• Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance
• Eligible to participate in the Company's 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period
• Eligible to enroll in Health savings accounts with qualifying medical plans and receive up to $1000 company contribution
• Eligible to enroll in Health, Dependent and Commuter flexible spending accounts
• Company paid Basic Life and AD&D insurance coverage, with option to enroll in supplemental coverage
• Eligible to enroll for short-term and long-term disability insurance coverage
• Eligible to purchase Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance
• WINFertility guidance for those enrolled in Sage medical plan
• Calm Health Application Subscription
• Employee assistance program
• Paid time off for vacation, sick time, and holidays
• Tuition Reimbursement of up to $2,000 per calendar year
• Great discounts on Hotels, Restaurants, and much more
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral

Salary

USD $24.00 - USD $24.00 /Hr.