Lead Prep Cook

604 Hospitality Group•Kapolei, HI

20h•$20

About The Position

As the prep cook lead, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, and preparing side dishes, sauces, dressings, and other items for special events and regular dining hours.

Requirements

Must be 18 years of age or older
Must be able to work weekends, holidays, and evenings.
Must be able to read and communicate in English clearly and effectively.
Must have the ability to lift pots, pans, products, and other items weighing
Must perform simple math calculations and understand units and measures.
Must be able to stand and exert well-paced mobility for a scheduled shift.
Must be able to stand and walk for extended periods.
Must have the ability to lift, stoop, and bend.
Must exhibit hand coordination and dexterity for rapid production.

Responsibilities

Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes before scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
Follows all sanitation and safety standards set forth by the company; maintains a 90% or better score on all sanitation and safety audits.
Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook.
Determines par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean
Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night
Work with wait staff to ensure that each order has the proper types and amounts of side dishes
Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of.
Receives and accurately stores all purchase orders.
Follows all end-of-shift checkout procedures with 100% accuracy.
Maintains a good team environment by assisting other team members with their station duties and side-work when there is a need and/or when available.
Ability to train, manage, and coach prep staff ensuring recipe adherence.
Contributes to weekly inventories.