Cafeteria Prep Cook

• →Run the day-to-day operations of the prep station in the kitchen.
• →Food preparation: 
• →Wash, chop, slice, dice, and peel vegetables, fruits, and meats.
• →Prepare basic cold food items including but not limited to: salads, sandwiches, dressings, parfaits, fruit, deli items.
• →Portion and prepare ingredients for the hot line, including but not limited to:  sauces, soups, starches, proteins.
• →Assist line cooks and Chefs with daily menu execution for all meals served.
• →Properly label, date and store all prepared items.
• →Kitchen Operations and Service:
• →Assist the Cafeteria Attendant and set up and stock cafeteria stations before service and restock during service.
• →Maintain sufficient prep levels based on business volume and daily production needs.
• →Food Safety and Sanitation:
• →Maintain strict adherence to all health code, food safety and sanitation regulations.
• →Properly handle, store, and rotate food using FIFO (First In, First Out).
• →Monitor food temperatures and maintain Food Temp Logs.
• →Keep all workstations, cutting boards, knives, equipment, coolers and dry storage clean, organized and sanitized.
• →Take out trash, break down boxes, and clean floors as needed.
• →Teamwork and Other Duties:
• →Communicate effectively with Chefs, Cooks, and cafeteria staff.
• →Follow all employee cafeteria policies and safety procedures.
• →Complete opening and closing checklists.
• →Perform other duties as assigned by leadership.
• →Assist with the daily receiving, organization and storage of all delivered items.
• →All food items must be prepared and maintained according to all health code standards
• →Leadership - Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers
• →Customer Service - Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
• →Teamwork - Develop and promote teamwork and cooperation among co-workers
• →Safety - Comply with established safe work practices and attend to all safety-related training provided or made available by the Company
• →Due to the intimate nature of the resort with limited number of guests on property, must assist teams laterally across all departments to lead a seamless guest flow throughout the different resort spaces
• →Other duties as assigned

Requirements: 

• →Must be able to obtain and maintain any required food handing or alcohol serving certifications required by local or state agencies.
• →Must be able to stand for 8-hours, lift up to 50 pounds and work in hot/cold environments.
• →Above and beyond attitude is required as well as a flexible schedule with ability to work weekends/holidays and evenings

• Previous prep cook, kitchen or fast casual experience preferred.
• Knowledge of basic knife skills and kitchen equipment.

• Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus’ teachings and writings
• Collaborative mentality and the ability to recognize how to get things done as a team
• Self-confidence and composure to accept critique, process it, and apply the learnings to improve
• Resourceful and adaptable, understanding that a big idea can come from anywhere 
• Open to learning, developing new skills and professional experiences 
• Loves a good challenge  
• Resourceful and adaptable  
• A strong sense of curiosity  
• Embraces feedback and constantly seeks to improve  
• Collaborative and knows how to get things done as part of a team