Prep Cook – Deli & Salad (Monday–Friday, 6:00 AM–2:00 PM)

Department: Consumers Energy Cafe on the Plaza • Full Time • Reports to: Brandon White • Compensation: $16.00–$17.00/hour • Schedule: Monday–Friday, 6:00 AM–2:00 PM

About the role

The preparation cook is responsible for retrieving, combining, preparing and storing a variety of foods — such as meats, vegetables, desserts, etc. — following approved procedures and food safety protocols.

Responsibilities

• Food Preparation: Wash, peel, and cut various foods (fruits, vegetables) for cooking or serving; place food trays over warmers for immediate service or store in refrigerated storage; portion and wrap food or plate directly for customers; weigh or measure ingredients; mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Food Storage: Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas; store food in designated containers to prevent spoilage; take and record temperatures of food and storage areas (refrigerators, freezers); check temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
• Food Service: Engage with and provide superior service to all customers; serve prepared food ensuring proper proportions and packaging; describe items and answer customer questions as needed.
• Teamwork: Contribute to a positive team environment; recognize and reinforce individual and team accomplishments; identify alarms or changes in morale and performance; communicate concerns to the manager; maintain calm demeanor during high-volume or unusual events to set a positive example.
• Safety & Sanitation: Follow operational policies, health, safety, and sanitation guidelines; clean, sanitize, and organize work areas, utensils, and equipment; organize and stock supplies, service stations, and products; scrub and polish counters, tables, and equipment; clean glasses, dishes, and equipment; perform sweeping, mopping, and dishwashing to keep facilities sanitary.
• Other (Non-Essential) Duties: Additional projects and assignments as needed.

Qualifications

• Results‑oriented and flexible; takes initiative and demonstrates positive results; follows through on tasks; balances business requirements with client requests; absorbs new information quickly and translates it into positive outcomes.
• Passion for food with skill in developing new dishes and scaling them for a remarkable client experience.
• Ability to gain buy‑in, respect, trust, and accountability to achieve goals.
• High energy, resilience, endurance, and persistence; can‑do attitude that stays positive under adversity.
• Collaborative work style inside and outside the organization; respectful of others’ contributions.
• Direct, honest communication; openly shares information; seeks collaborative resolution; encourages independent thought; listens well.
• Personal values aligned with company culture; treats people with respect and consistency; trustworthy, highly ethical; appreciates creativity and forward thinking; takes a long‑range view.
• Preferred knowledge areas: Food/beverage production techniques and equipment; customer and personal service principles (needs assessment, quality standards, satisfaction evaluation); English language structure, spelling, composition, and grammar; active listening; clear speaking; service orientation; social perceptiveness; self‑development and performance assessment.

Benefits

Full‑time team members are eligible for medical, dental, and vision insurance; life insurance; disability insurance; parental leave; 401(k) with company match; at‑work dining perks; flexible schedules; generous PTO; and a total rewards program. All team members have access to an inclusive employee assistance program. Part‑time team members are eligible for 401(k) with company match, at‑work dining perks, and the employee assistance program. Location‑specific perks may include wellness programming, on‑the‑job training, corporate‑hosted courses, certifications, and team events.