About the Position The Lead Kitchen Prep is responsible for organizing and executing daily prep lists, ensuring proper labeling, rotation, storage, and sanitation practices across all prep operations. This role also works closely with the Kitchen Manager and Chef de Cuisine to ensure BOH systems run smoothly and that quality standards are upheld. Key Responsibilities • Review and complete prep lists for the day, ensuring items are prepared to spec. • Assist in maintaining walk-in organization, rotation (FIFO), and product consolidation. • Label and store all prepared items according to food safety guidelines. • Ensure all stations are properly stocked with sauces, garnishes, and bulk items before service. • Check equipment daily and report any issues to the Kitchen Manager. • Help lead and support other prep cooks, ensuring task completion and efficiency. • Monitor and maintain prep station cleanliness, and general kitchen sanitation. • Communicate prep shortages or overages to management in real time. • Assist with receiving and organizing deliveries when needed. • Maintain cleanliness and organization of dry storage, spice shelves, and prep areas. Minimum Requirements • At least 2 years of prep experience in a professional kitchen. • Strong knife skills and knowledge of basic cooking techniques. • Familiarity with labeling, storage, and sanitation standards. • Ability to lift up to 50 lbs and stand for extended periods. • Comfortable working early mornings and weekends. • California Food Handler’s Card required.