Healthy Kitchen Team Member - Flexible Scheduling & Growth

CRISP & GREEN; Albertville (MN); On-site; USD 2,066,000 - 2,755,000; Full time

Benefits offered by this job

Flexible scheduling

Fitness classes access

Employee meals discounts

Growth opportunities

Competitive wages

Job summary

CRISP & GREEN is seeking a Kitchen Team Member to join our team in Minnesota. You will work with Kitchen Managers to prepare top-quality, locally sourced ingredients and deliver fresh, healthy meals to guests.

This role supports daily operations as the company grows, serving as a face of the brand and upholding our standards of service. Responsibilities include daily food prep, following recipes, maintaining cleanliness, and communicating shortages to the Kitchen Manager.

Qualifications

• Minimum 1-year back of house experience.
• Positive attitude and willingness to learn.
• Passion for living a healthy life.
• Able to lift 50lbs.
• Able to stand for long periods in a fast-paced environment.

Responsibilities

• Prepare food daily in accordance with projected daily sales including special orders and events.
• Complete tasks and recipes with consistency and speed.
• Practice FIFO.
• Maintain a clean environment – prep tables, hot line coolers, prep sinks, floors, walk-in coolers, walls, storage areas.
• Make food items following standardized recipes and procedures.
• Basic knowledge of all items, ingredients, and procedures.
• Communicate with Kitchen Manager on any shortages.

Skills

Back of house experience

Positive attitude

Willingness to learn

Lift 50 lbs

Fast-paced environment

Job description

CRISP & GREEN is seeking a Kitchen Team Member to join our team in Minnesota. You will work with Kitchen Managers to prepare top-quality, locally sourced ingredients and deliver fresh, healthy meals to guests.

This role supports daily operations as the company grows, serving as a face of the brand and upholding our standards of service. Responsibilities include daily food prep, following recipes, maintaining cleanliness, and communicating shortages to the Kitchen Manager.