Lead prep cook

Schedule

This is a full-time, 40-hour-per-week position consisting of five 8-hour shifts:

• Sunday through Thursday, 7A-3P
• 30-minute paid break

The commissary kitchen operates Sunday through Friday.

Ideal Candidate

• Has at least two years of professional kitchen experience
• Has previous leadership or supervisory experience, preferred
• Demonstrates strong knife skills and is comfortable working with professional kitchen knives; employees may use their own knife roll, but it is not required
• Has experience organizing and completing daily prep lists
• Understands food safety, equipment safety, sanitation, and proper food-handling practices
• Knows proper food storage, labeling, and rotation procedures
• Can confidently guide, motivate, train, and support a small team
• Communicates clearly, kindly, and respectfully
• Brings a team-oriented mindset and a willingness to be flexible and solve problems
• Remains calm and organized in a fast-paced environment
• Takes responsibility for mistakes, learns from them, and moves forward
• Leads by example and contributes to a positive, accountable workplace

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Responsibilities

• Work alongside management and the prep team to provide day-to-day leadership, professionalism, and attention to detail
• Coordinate daily prep assignments and help the team prioritize production needs
• Train and support team members in recipes, kitchen procedures, food safety, sanitation, and equipment use
• Learn and consistently follow recipes, including correct pars, yields, storage procedures, and ingredient shelf lives
• Monitor production progress and help ensure that daily prep goals and quality standards are met
• Communicate supply needs, production progress, shortages, quality concerns, equipment issues, and staffing needs to management
• Ensure that all products are properly labeled, dated, stored, and rotated
• Keep prep stations, equipment, storage areas, and shared kitchen spaces clean, organized, and sanitary
• Give clear, respectful direction and constructive feedback to prep team members
• Identify and help resolve workflow or production problems
• Follow all company policies and applicable health and safety requirements

Physical Requirements

The Lead Prep Cook must be able to perform the essential functions of the position, with or without reasonable accommodation. These functions include:

• Standing for extended periods
• Performing repetitive cutting, chopping, mixing, and food-preparation tasks
• Bending, reaching, pushing, pulling, and carrying
• Lifting and moving items weighing up to 50 pounds
• Safely operating standard commercial kitchen equipment

Compensation and Benefits

• $25–$26 per hour, commensurate with experience
• Paid Time Off: Paid leave is provided in accordance with company policy and applicable Maine Earned Paid Leave requirements
• Health Insurance, with 50% employer contribution of the employee’s premium
• 401(k) plan with a 4% employer match, available after one year of employment
• 20% retail discount and 30% food and beverage discount at LB. MINI-MART and LB. Kitchen
• On-site Parking
• Opportunities for growth within the company

Additional eligibility and enrollment details for insurance and retirement benefits will be provided during the hiring process.

LB. MINI-MART is an equal opportunity employer. We consider qualified applicants without regard to race, color, religion, ancestry, national origin, sex, pregnancy, sexual orientation, gender identity or expression, age, disability, genetic information, military or veteran status, or any other status protected by applicable local, state, or federal law.

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