Lead Prep Cook / Ordering & Inventory

Lead Prep Cook / Ordering & Inventory Chimayo Stone Fired Kitchen & Serafina's Steakhouse Location: Durango, Colorado Pay: $24–$30 per hour, negotiable based on experience and performance About Us Chimayo Stone Fired Kitchen and Serafina's Steakhouse are two distinct upscale dining establishments in downtown Durango, focused on high-quality ingredients, thoughtful preparation, and delivering exceptional dining experiences. We pride ourselves on our culinary standards, teamwork, and a positive, growth-oriented kitchen culture. We are seeking an experienced, dependable, and versatile culinary professional to join our team as a Lead Prep Cook, supporting the daily operations of both restaurants. Job Summary We are seeking a skilled and organized Lead Prep Cook to oversee food preparation, ordering, inventory management, and product organization across both Chimayo Stone Fired Kitchen and Serafina's Steakhouse. This position requires a strong culinary background, including extensive experience in professional kitchen environments, advanced food preparation techniques, and a thorough understanding of ingredient handling, portioning, and product utilization. The successful candidate will take ownership of food ordering and inventory management for both restaurants, working closely with kitchen leadership to anticipate product needs, maintain organized inventory systems, and ensure both kitchens are properly stocked. As part of their training, the Lead Prep Cook will learn and work on the kitchen lines at both establishments to develop firsthand knowledge of each restaurant's menu, ingredients, preparation methods, and operational requirements. This is not a regularly scheduled line cook position , and the primary focus will remain on food preparation, ordering, and inventory management. Experience with butchering, trimming, cutting, and portioning steaks and other proteins is highly desirable. Duties & ResponsibilitiesFood Preparation & Culinary Operations Perform and oversee daily food preparation tasks to ensure ingredients are properly prepared, portioned, and ready for service. Demonstrate proficiency in a variety of food preparation techniques, including knife skills, ingredient processing, and protein preparation. Maintain consistency in food quality, portion sizes, and preparation standards. Assist with butchering, trimming, cutting, and portioning steaks and other proteins as needed. Coordinate with kitchen leadership to anticipate preparation needs based on business volume, reservations, and menu requirements. Maintain organized, clean, and efficient preparation areas. Follow all food safety, sanitation, and proper food handling procedures. Ordering & Inventory Management Take primary responsibility for food ordering and inventory management at both restaurants. Monitor inventory levels, product usage, and purchasing needs to ensure both kitchens remain properly stocked. Maintain accurate inventory records and organized ordering procedures. Anticipate purchasing needs based on reservations, expected business volume, seasonal menu changes, and special events. Coordinate with kitchen leadership and staff at both locations to identify shortages, changing needs, and purchasing priorities. Communicate with vendors regarding product availability, pricing, deliveries, and substitutions. Monitor food costs, product waste, and purchasing efficiency to identify opportunities for improvement. Ensure proper receiving, storage, labeling, and rotation of inventory. Identify opportunities to streamline purchasing and improve inventory practices across both establishments. Cross-Training & Kitchen Operations Complete hands-on training on the kitchen lines at both Chimayo and Serafina's to develop a comprehensive understanding of each restaurant's operations. Become familiar with both menus, including ingredients, preparation methods, portion sizes, and product requirements. Understand how ingredients and products are used throughout …

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