• Worked the cold side of the kitchen• Preparing salads made to order• Prepped in the morning so closing would have enough for closing shift

• Building knowledgeable of produce types, storage and handling.• Manage the floor when the supervisor goes on break to ensure continuity in service. • Maintain stock in the stands, checking for quality, including any rotten or bruised fruits and vegetables.• Help customers find products and support guest satisfaction.• Organize the cooler to make it efficient to find products and reduce waste.

• Expanded knowledge of vegan substitutes for animal proteins.• Helped the head chef by making the appetizers and sides for the entrees.• Prepared ingredients for the next day to make sure there was always enough and avoid customer disappointment, especially during busy times such as weekend brunch.

• Made fresh waffle cones as needed.• Served ice cream and various cold treats, while checking in with customers to ensure satisfaction.• Checked inventory, maintained stock, and cleaned and sanitized, as needed.