Lead Prep Cook in a French Culinary Center

The French Kitchen is a 4-in-1 Culinary Center comprised of a Cooking School, a Boutique, a Café and a Bakery. We care about people, are passionate about our food, and take pride in what we do.

We are looking for an ambitious Prep Cook to assist in the preparation of delicious dishes in the kitchen. The Prep Cook will perform routine kitchen tasks such as setting up workstations and ingredients for food to be prepared according to recipes.

As a Lead Cook, you have a critical leadership role and are responsible for the overall savory food production, encompassing café, frozen savory items, and catering needs.

Key Responsibilities:

· Food Safety Leadership & Compliance: Oversee daily kitchen operations, including managing production schedules, labor, and maintenance of kitchen equipment and facilities.

· Directly supervise kitchen staff.

· Responsible for the daily preparation of all savory items and specials, ensuring that methods of cooking, portion-sizing, and packing are as prescribed.

· Manage the receiving and storage of all ingredients and culinary supplies from approved sources, verifying proper temperatures upon delivery.

· Ensure food is properly covered, dated, stored.

· Responsible for scheduling prep cooks and dishwashers.

· Maintain standards of quality, cost, presentation, and flavor of foods.

• Maintain kitchen work areas, equipment, and facilities in a clean and orderly condition
• Perform other kitchen duties as assigned by Supervisor.

Required Knowledge & Skills:

· Proven experience as a Lead Cook or in a senior culinary leadership role.

· Required: Current Certified Food Protection Manager certification.

· In-depth knowledge of culinary techniques, menu planning, and food cost control.

· Demonstrated knowledge of foodborne disease prevention and the application of Hazard Analysis and Critical Control Point (HACCP) principles.

· Strong understanding of Critical Control Points (CCPs) and the establishment of critical limits (e.g., temperature, time, moisture level, water activity (aw), or pH).

· Ability to develop, implement, and verify monitoring procedures and corrective actions.

· Knowledge of employee health controls and responsibilities related to reporting illnesses and restrictions.

· Familiarity with equipment design, construction, installation, maintenance, and cleaning to prevent contamination.

· Strong leadership, communication, and organizational skills.

· Ability to work in a fast-paced environment and manage multiple priorities.

• Able to function in a fast-paced, busy environment and perform as a part of a team
• Communicating clearly so that others in the kitchen understand expectations and exactly what to do
• Multitasking to perform various cooking and managing duties at the same time

Schedule:

• Schedule to be discussed
• 2 days off in a row, including Sundays off
• Schedule may vary depending on events and holidays

Pay:

• UP TO: $20.50/hour
• $18.00 per hour
• Credit Card Tips - adds approximately $2.00-$2.50/hour; based on hours worked

Perks:

• Get the chance to be the first to try out all of our tasty new culinary creations
• 25% off Employee Discount including Cooking Classes
• 50% off Employee Discount on fresh items during shift
• Accrued Paid Sick Leave
• Accrued Paid Time Off for all full-time employees after 1 year
• 401K without Employer Participation
• Vision, and Dental; Open to all full-time employees after 60 days
• Confidential third-party HR support and career help services offered

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Job Type: Full-time

Pay: Up to $20.50 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Paid time off
• Vision insurance

Experience:

• leadership: 2 years (Required)

Shift availability:

• Day Shift (Preferred)

Ability to Commute:

• Colorado Springs, CO Preferred)

Ability to Relocate:

• Colorado Springs, CO 80918: Relocate before starting work (Required)

Work Location: In person