The Lead Prep Cook is responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment. This role plays a key leadership function within the kitchen by organizing daily prep operations, guiding the prep team, and supporting both restaurant and banquet production to ensure all food meets the hotel's standards. Responsibilities Lead and support the prep team by clearly communicating daily priorities and expectations. Create, organize, and distribute detailed daily prep lists for both restaurant and banquet operations. Monitor execution of prep lists throughout the shift, ensuring efficiency, consistency, and timeliness. Maintain a positive and professional approach with coworkers while fostering accountability and teamwork. Train and guide team members on proper techniques, recipes, and kitchen procedures. Follow and reinforce all kitchen rules, policies, and procedures. Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Use standardized recipe cards for all food preparation to ensure consistency and quality. Assist in and oversee banquet food production, ensuring accuracy, efficiency, and adherence to event requirements. Support restaurant service by ensuring all prep is completed to meet business demands. Consistently maintain and enforce quality standards, cooking methods, and portion control. Ensure all food meets the hotel's expectations for taste, presentation, and consistency. Promptly report food quality issues to the chef on duty. Inform the chef on duty immediately of any product shortages. Maintain a clean and sanitary workstation, including all equipment, surfaces, and storage areas. Follow proper food handling procedures, including labeling, dating, and rotating all products according to BOH and inventory SOPs. Ensure all perishables are stored at proper temperatures and returned to designated storage areas after use. Comply with all nutrition, sanitation, and safety standards. Report any safety or equipment issues to the chef on duty immediately. Complete opening and closing checklists and ensure the kitchen is properly set up and closed down. Refer to and execute daily prep lists at the start of each shift. Clean and maintain stations, including proper handling of leftover food. Assist other team members with closing duties as needed. Attend scheduled meetings and contribute ideas for continuous improvement. Follow all instructions from the Executive Chef, Sous Chef, or manager on duty. Perform other related duties as assigned Qualifications Education/ Formal Training. High school education or equivalent experience. Experience. Previous prep cook experience in a high-volume kitchen required; hotel or banquet experience preferred Knowledge/ Skills. Demonstrated leadership or team lead experience strongly preferred. Strong organizational skills with the ability to manage multiple priorities. Solid understanding of food safety, sanitation, and kitchen operations. Ability to work efficiently in a fast-paced, team-oriented environment