Lead Prep Cook

To oversee and supervise production of prep food and daily operation in the chef’s absence in addition to all work for assigned station.  Work closely with Chef to prep all foods needed for service in a clean, organized and timely manner.

• Uses pars from the daily production chart to prepare products.
• Sets up and maintains section during shift.
• Follows standard portion control in assembling dishes from the line.
• Mentally processes orders from the Expeditor while assembling plates.
• Communicates with Expeditor.
• Assembles plates during high-volume business periods.
• Assembles items to order.
• Cleans and maintains equipment and counter/workspace.
• Ensure that all food and other items are stored properly.
• May assist other line positions.
• Comply with attendance rules and be available to work on a regular basis.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

• 1 – 3 years prior culinary experience.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Understands and follows recipes, portion control, production charts, food loss report, handwritten food orders, other written and verbal directions
• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
• Finger/hand dexterity to operate food machinery.
• Must have Florida Food Handlers certifications
• Ability to read all menus and promotions.

• While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. 
• The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. 
• The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. 
• You will be required to walk often at a safe pace. 
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. 
• The employee must regularly lift and/or move up to 50 pounds. 
• Must be able to withstand high temperatures behind the line. 
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. 
• May be exposed to smoke

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.