Vegetable Prep Lead

We have an incredible opportunity for a dynamic Vegetable Prep Lead to join our growing Des Plaines Team! 

Who We Are: 

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, DO & CO offers gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly, and beyond our own expectations. 

Responsibilities: 

• Wash, peel, cut and prepare different vegetables in large quantities for further usage in the production kitchen.
• Prepare vegetables according to DO & CO’s and customers' instructions, following approved procedures and specifications.
• Ability to demonstrate proficient knife skills, relevant to the Veg. Prep. Area
• Store vegetables in designated containers and storage areas to prevent spoilage.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Weigh or measure ingredients and amounts.
• Train and supervise workers in food preparation, sanitation, and safety procedures.
• Observe and evaluate workers and work procedures to ensure quality standards and service are maintained.
• Clean and sanitize work areas, equipment, utensils.
• Lead and participate in kitchen cleaning activities at the end of the shift.
• Understand and follow instructions and production lists to prepare ingredients daily.
• Monitor production usage and demand, adjust food production accordingly an prepare report to Executive Chef
• Control inventories of food, equipment, small ware, and report shortages to Executive Chef.
• Requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Work towards Food Safety and Sanitation Certification.

Qualifications:

• Culinary Education
• Minimum of 3 years work experience in a production kitchen or manufacturing environment.
• Minimum of 1 year experience in managing a team.
• HACCP knowledge
• Ability to organize and plan daily tasks and meet deadlines.
• Excellent attention to detail.
• Outgoing personality and hands-on approach.  
• Ability to multi-task and work well in a fast-paced environment.
• Heavy workload and standing for prolonged periods of time necessary.
• Flexibility: different shifts available, including weekends and holidays. 

What We Offer: 

• Estimated pay range: $20.40 per hour.     
• Daily Complimentary Meals (Breakfast, Lunch and Dinner). 
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. 
• Genuine career development opportunities, both nationally and internationally. 
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry. 

Diversity & Inclusion Statement: 

We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That is what makes our team so special. #CHICAGOIND