POSITION SUMMARY The First Cook prepares meals from established menus and recipes as well as prepares food for future meals under the direction of the Sous Chef. ACCOUNTABILITIES - Assist in the execution of meals - Reviews assigned menus, recipes, and recipe labels to ensure accuracy - Communicates with Sous Chef in-service adjustments to menu items - Works with Dining team to ensure smooth roll out of meal service - Executes any special meal items based on guest dietary requests - Records meal quantities and change requests - Responsible for packaging, labeling and storage of excess food from meals - Follows production schedule to effectively prepare for future meals - Maintains high standards of food quality and follows recognized SERV Safe guidelines for time and temperature control - Ensures that clean and sanitary workstations are kept by following standard procedures for cleaning equipment, utensils, and work areas - Maintains high standards of safety and personal hygiene by following hand washing protocol, wearing the proper uniform, and abiding by all common food and safety protocols set forth by DFS and Health Code - Operates all equipment according to manufacturer\'s directions with emphasis given to safety guidelines and notifies manager of any malfunction - Checks hot holding equipment, ovens, steamers, and microwaves to make sure equipment is empty before turning on and ensures hot holding equipment, steamers, ovens, and microwaves are empty and turned off before leaving - Controls food and supply inventory, including completing physical inventory as required, dates and rotates stock and follows FIFO method - Routinely organizes walk in coolers and dry storage - Promotes a positive food service image and good customer relations. - Performs other duties as assigned by management SKILLS AND EXPERIENCE - 1-2 years of experience in a cook\'s role - Ability to convert recipes and ingredient quantities - Basic knowledge of the principles of large quantity food production - Ability to operate all types of food service equipment - Ability to count, record, and maintain inventory and production records - SERV Safe Certification a plus COMPETENCIES - Demonstrated commitment to valuing equity, diversity, and inclusion - Effective time management skills - Possesses strong core ethics and values consistent with Kripalu\'s principles - Builds effective relationships, identifies internal and external customer expectations, and works toward practical solutions - Willingness and ability to be agile in work, supporting across own department as well as across the organization as needed - Demonstrates the knowledge and abilities necessary to perform required job elements to established standards, remaining current regarding development and trends in areas of expertise - Embraces experiences as learning opportunities - Accepts responsibility for personal and professional learning and growth - Models the values of Kripalu including service, presence, inquiry, compassion, practice, and integrity QUALIFICATIONS - High School diploma or equivalent - Reliable transportation - Ability to work in environments with changing temperature - Positive attitude - Willingness to learn Essential Physical Requirements - Prolonged periods of standing/walking around the department. - Frequent use of computers, and Handheld electronic equipment - Reach with hands and arms, use hands to press, handle, and feel. - Occasionally required to lift and/or move up to 50 lbs., climb ladders, stoop, kneel, crouch, and crawl.