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 each kitchen to make informed purchasing and inventory decisions.
• Work closely with kitchen leadership to anticipate operational needs and support efficient daily service.
• Assist with kitchen organization, product preparation, and inventory-related tasks as needed.
• Identify opportunities to improve product utilization, storage practices, and operational efficiency.

Regular line cooking shifts are not a primary responsibility of this position.

Teamwork & Communication

• Maintain consistent communication with kitchen staff and management at both restaurants.
• Serve as a primary point of contact for ordering, inventory availability, and product-related needs.
• Coordinate deliveries and product distribution between the two establishments as necessary.
• Communicate product shortages, substitutions, and purchasing concerns promptly.
• Work collaboratively with kitchen leadership to support menu execution and maintain product standards.
• Demonstrate initiative, accountability, and the ability to manage responsibilities independently.
• Maintain a positive, professional, and team-oriented kitchen environment.

Kitchen Organization & Sanitation

• Maintain clean, organized, and properly stocked preparation and storage areas.
• Ensure all products are labeled, dated, and stored according to food safety standards.
• Monitor proper inventory rotation to minimize waste and maintain product freshness.
• Assist with deep cleaning, equipment care, and general kitchen organization.
• Follow all applicable health, safety, and sanitation procedures.

Qualifications

Required:

• Strong professional kitchen experience, including extensive food preparation experience.
• Broad knowledge of cooking techniques, ingredients, kitchen operations, and food handling.
• Excellent knife skills and proficiency in a variety of preparation techniques.
• Strong organizational skills and attention to detail.
• Ability to manage purchasing and inventory responsibilities across two restaurant locations.
• Understanding of food safety, sanitation, proper storage, and inventory rotation.
• Strong communication and problem-solving skills.
• Ability to work independently, manage competing priorities, and take ownership of assigned responsibilities.
• Willingness to cross-train and develop a working knowledge of both restaurant kitchens.

Preferred:

• Previous experience managing restaurant purchasing, ordering, or inventory systems.
• Experience with butchering, trimming, cutting, and portioning steaks and other proteins.
• Knowledge of food cost management, vendor pricing, waste reduction, and portion control.
• Experience in both upscale and casual dining environments.
• Experience supporting multiple restaurant concepts or locations.
• Previous experience in a lead prep, kitchen leadership, or supervisory role.

Schedule & Compensation

Location: This position supports both Chimayo Stone Fired Kitchen and Serafina's Steakhouse in downtown Durango.

Schedule: Based on the food preparation, purchasing, inventory, and operational needs of both restaurants. Regular line cooking shifts are not expected.

Compensation: $24–$30 per hour, negotiable based on experience, qualifications, demonstrated skills, and performance.

What We're Looking For

We are looking for a knowledgeable, dependable, and proactive culinary professional who understands that successful restaurant operations begin well before service.

The ideal candidate takes pride in preparing quality ingredients, maintaining organized inventory systems, anticipating the needs of both kitchens, and communicating effectively with staff, management, and vendors.

This position offers an opportunity to take ownership of an important operational role across two distinct restaurants while applying advanced culinary skills and contributing directly to the efficiency and success of both establishments.

Pay: $25.00 - $35.00 per hour

Benefits:

• Paid training

Work Location: In person