Lead Prep Cook

SUMMARY OF POSITION :

Perform assigned responsibilities necessary for production of food items for the restaurant and market, in keeping with the standards of food quality, sanitation, and cleanliness.

RESPONSIBILITY AND SPAN OF AUTHORITY :

FOOD STANDARDS

• Follow sanitation guidelines set forth by 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
• Comply with nutrition and sanitation guidelines
• Food preparation of meats / poultry / game / fish, vegetables, and fruits, to include :
• Washing, peeling, cutting, and seeding vegetables and fruits.
• Weighing and measuring ingredients.
• Methods of combination : stirring, mixing, whipping, breading, etc.
• Cooking : steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• Preps, stocks, and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Lifting and moving equipment to and from workstations, stove, and refrigerator
• Perform other kitchen duties as assigned
• Assure all necessary items are in the restaurant / bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef.

Communicate any discrepancies.

• Ensure equipment is kept clean and in excellent working condition.
• Stocking of food, beverages and supplies as directed by the Chef
• Proper handling of food deliveries. All products put away 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 management.
• Assists in food prep assignments during off-peak periods as needed.
• Closes kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Always follow safety and sanitation rules and laws.
• Attends all scheduled employee meetings.

EXPECTED BEHAVIORS

• Always act in the best interest of the restaurant, fellow employees and guests
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee
• Work schedule will may vary between early morning to late evening, weekends and holidays
• Shifts will range from 8 12 hours and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.

LEADERSHIP

• Must have open availability.
• Must be capable of training team members on Yangban SOPS.
• Can open the restaurant.
16 hours ago