NO LATE NIGHTS!
Shifts from 12:00pm-6:00pm
The Lead Prep Cook is a leader in the kitchen.
Responsible for helping the Kitchen Manager with ordering product, quality control, overseeing daily production, inventory, time management, amongst other duties.
-Requires a defined level of food preparation skills including but not limited to basic knife skills, a passion for good food, and cooperation with fellow associates
-Responsible for preparing, processing, packaging, and stocking products according to set standards, and keeping areas of the kitchen clean, stocked and organized
Must be able to perform each essential duty satisfactorily - the requirements listed below are representative of the knowledge, skill, and/or ability required in order to do so:
PERSONAL SKILLS - Exceptional interpersonal skills and willingness to participate in and successfully complete required training/work, and to work with a team in order to increase production
EDUCATION and EXPERIENCE - High school diploma or general education degree (GED); or one to three months related experience; or equivalent combination of education and experience
LANGUAGE SKILLS - Ability to read and comprehend simple written instructions, correspondence, phone calls and memos [in English], and the ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization both verbally and in written form
MATHEMATICAL SKILLS - Ability to add, subtract, multiply and divide small and large numbers, and to perform these operations using units of American money and weight measurement, while using scales and measuring tools
REASONING - Ability to apply commonsense understanding to carry out detailed written or oral instructions, including but not limited to the ability to deal with problems involving a few concrete variables in standardized situations
CERTIFICATES, LICENSES, REGISTRATIONS - Ability and willingness to complete training including, but not limited to: new hire orientation, food sanitation, food safety, and product knowledge-Kitchen/Culinary Arts experience preferred
Requirements
PHYSICAL DEMANDS - These physical demands are representative of those that must be met to successfully perform the essential functions of the job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
-Must be able to stand, walk, bend, reach, stretch, crouch, twist and turn during all hours of each shift
-Must be able to use hands and fingers to handle and/or feel raw and cooked items and product
-Must be able to reach with hands and arms between 6-72 inches; talk and hear from far away and in close proximity; taste and smell
-Must be able to climb, balance, stoop, kneel and crouch while also being able to lift and move up to at least 30 pounds, but occasionally up to 50 or more pounds
-Must be 18 years of age
-Must have reliable transportation
12:00pm-6:00pm
Monday- Thursday
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