Sprout II LLC

Sprout II LLC; Redbird (OK); On-site; USD 21,000 - 30,000; Full time

Job summary

Sprout LA is seeking a Lead Prep Cook to prepare and execute recipes, ensuring consistent quality and presentation for events. You will coordinate with the kitchen team, manage prep projects, and communicate with Sous Chefs to ensure all resources are available for timely task completion.

You will lead by example in sanitation, organization, and teamwork, supporting efficient kitchen operations and maintaining high standards of food preparation, cleanliness and safety during shifts.

Qualifications

• Minimum of 2 years of restaurant experience.
• Be physically able to lift, reach, bend and stoop.
• Must have Food Handlers permit on file.

Responsibilities

• Execute specialized prep projects and communicate needs to Line Cooks and Sous Chefs.
• Follow sanitation guidelines per Health Department.
• Keep prep area clean and organized; stock and label ingredients.
• Assist with labeling, measuring and preparing ingredients for service.
• Coordinate with team to complete all event-related food items.
• Maintain equipment cleanliness and report issues promptly.

Skills

Restaurant experience

Physical stamina

Food Handlers permit

Job description

Job Purpose:

Prepare and execute recipes as determined by the Chef, ensuring consistent quality and presentation. This role involves coordinating with the kitchen team to complete all event-related food items, demonstrating the ability to manage specialized prep projects, and proactively communicating with Sous Chefs to ensure all necessary resources are available for task completion. Lead Prep Cook supports efficient kitchen operations by maintaining high standards of food preparation, organization, communication, sanitation and cleanliness.

Duties & Responsibilities:

• Demonstrate the ability to execute specialized projects and take initiative to communicate needs to Line Cooks and Sous Chefs
• 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.
• Coordinating with the entire team to ensure all event items are completed.
• 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
• Lifting and moving equipment to and from work stations, stove, and refrigerator.
• Ensure equipment is kept clean and in excellent working condition. Promptly reporting missing, broken or faulty equipment to Chefs.
• Perform other kitchen duties as assigned.
• Assure all necessary items are in the restaurant 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 timely any discrepancies.
• Stocking of food, beverages and supplies as directed by the Chef.
• Proper handling of food deliveries. All product put away and labeled 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 immediate supervisor.

Qualifications:

• Minimum of 2 years of restaurant experience required.
• Be physically able to lift, reach, bend and stoop.
• Be able to work in a standing position for up to 10 hours.
• Repetitive motion such as cutting, slicing, chopping for ling periods of time with minimal breaks.
• Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
• Must have Food Handlers permit on file

Working Conditions and Expectations:

• Work schedule will may vary between early morning to late evening, weekends and holidays.
• Shifts will range from 8 — 10 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.
• 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.
• Follow safety and sanitation rules and laws at all times.
• Attends all scheduled employee meetings.
• 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.

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Repetitive tasks with few breaks.
• Be able to work in a standing position for up to 10 hours.
• Be able to climb 5 flights of stairs.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Compensation: $18.47 per hour

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Sprout LA focuses on collaborating with hospitality and culinary talent to provide unique dining experiences in Los Angeles. We support and highlight the passion, dedication and creative direction of our chef partners.