OVERVIEW
Our Prep Lead should be a seasoned kitchen veteran with prior leadership experience. They should also be skilled communicators (both in person and digitally), organized, deeply empathetic, driven, kind, and well-versed/interested in the arenas of bread, pastry, sandwiches, beer, wine, and coffee.
This position will lead the prep and catering teams culinarily in an extraordinarily high volume environment and any candidate should be comfortable and cool working in that type of fast-paced, energetic kitchen - ideally because they possess the confidence from having been there before. That includes operating within a large team and a high volume of orders (both prep for the neighboring restaurant and catering orders) with limited space to store/produce them.
The ideal candidate should be comfortable working collaboratively with other team members, managers, leads, employees, and customers. They’ll report directly to the Sous Chef, Head Chef, and Catering Manager and will supervise daily prep production, its transport to and from the restaurant, and catering orders as they come.
RESPONSIBILITIES
-Helping to aid in the set up of our new commissary kitchen, including optimizing our storage systems, finding new and efficient work flows with the added space, and adjusting the layout as needed after inspection.
-Once set up, upholding our high standards while overseeing a team of prep cooks.
-Improving/developing operational efficiencies and the physical organization of the kitchen/prep space in coordination with the Sous/Head Chef and their requirements.
-Accurate and on time nightly ordering for the commissary.
-Helping to aid in catering menu development in conjunction with savory management and the Catering Manager.
-Ability to motivate/increase productivity with the team when not in front of customers/other management.
-Responsible for directing necessary production for restaurant retail items.
-Taking on directives/projects from the Sous/Head Chef and helping to facilitate their execution within the BOH department.
REQUIREMENTS
-At least 2+ years of BOH experience in a professional setting.
-Desire for both personal and professional growth.
-Awareness of who Bub and Grandma’s is and interest in upholding our standards for excellence.
-Works collaboratively both within BOH team as well as with the broader Bub’s crew.
-Flexible with and empathetic to others.
-Aware of and works within appropriate safety and sanitary standards.
-Able to multitask and prioritize.
-Acts with respect and kindness to all guests, staff, vendors, and neighbors.
-Communicates efficiently and expediently to coordinate and prioritize service operations.
-Works with a sense of urgency at all times.
-Manage responsibilities and expectations: you don’t have to do everything yourself but you need to make sure everything gets done.
