First Cook

KRIPALU CENTER FOR YOGA & HEALTH INC•West Stockbridge, MA

7d•$17 - $17

About The Position

The First Cook prepares meals from established menus and recipes and prepares food for future meals under the direction of the Sous Chef. The role supports an exceptional retreat dining experience through the preparation of globally inspired, whole-food cuisine and service to guests.

Requirements

High school diploma or equivalent.
Reliable transportation.
Ability to work in environments with changing temperatures.
Ability to stand for long periods and frequently lift 50 pounds.
Effective time-management skills.
Demonstrated commitment to valuing equity, diversity, and inclusion.
Strong core ethics and values consistent with Kripalu’s principles.
Ability to build effective relationships, identify customer expectations, and work toward practical solutions.
Willingness and ability to support work across the department and organization as needed.
Knowledge and ability to perform required job elements to established standards, while remaining current on developments and trends in areas of expertise.
Willingness to learn and a positive attitude.
Commitment to personal and professional learning and growth.
Ability to model Kripalu’s values of service, presence, inquiry, compassion, practice, and integrity.

Responsibilities

Assist in the execution of meals.
Review assigned menus, recipes, and recipe labels for accuracy.
Communicate in-service menu adjustments to the Sous Chef.
Work with the Dining team to ensure smooth meal service.
Prepare special meal items based on guest dietary requests.
Record meal quantities and change requests.
Package, label, and store excess food from meals.
Follow the production schedule to prepare effectively for future meals.
Maintain food quality and follow recognized SERV Safe guidelines for time and temperature control.
Keep workstations clean and sanitary by following standard procedures for cleaning equipment, utensils, and work areas.
Follow hand-washing protocol, wear the proper uniform, and comply with food safety protocols set by DFS and the Health Code.
Operate equipment according to manufacturer directions, with emphasis on safety, and notify a manager of malfunctions.
Check that hot-holding equipment, ovens, steamers, and microwaves are empty before turning them on, and ensure they are empty and turned off before leaving.
Control food and supply inventory, complete physical inventory as required, date and rotate stock, and follow the FIFO method.
Routinely organize walk-in coolers and dry storage.
Promote a positive food-service image and good customer relations.
Perform other duties as assigned by management.