Benjamin St. Clair

Handled daily preparation of ingredients, filled stations for smooth service, fulfilled orders on the line, and prepared products for walk-up market food station. Mentored servers and front of house staff about the menu, how to do basic preparation for the market and desserts, and food safety skills. High attention to detail was necessary to properly care for many residents with specific dietary/health restrictions (such as Celiac and texture restrictions) . Responsible for cleaning kitchen and food storage areas, and ensuring proper food safety protocols.

• Organizes and fills the pantry, electronics section, and queue line. Works with the associates to meet company standards regarding customer service and customer engagement. Keeps the front end in order with the help of associates. Acts as the manager on duty when appropriate for staff on hand. Makes sure the break room is stocked with food and drinks for associates. Opens and closes the store, along with doing cash office when needed. Aided in doing training for the new register system for cashiering and cash office. Unloads, scans in, and processes any products from the trucks including food, clothes, home items, and furniture. Displays higher up items using stair ladders like rugs, pillows, and hampers. Inventory once a year that includes scanning and counting items in the store as part of teams. Trained the fashion coordinator for replacement in that position and trains cashiers when they start. Assists the General Manager with anything requested.

• Organized and filled the ladies and juniors departments with clothing. Used displays to highlight clothes for seasons and holidays. Followed company guidelines for department setup to make a shoppable and clean section. Assisted in other departments and register when needed.

Supports the chefs with various tasks such as expediting, washing dishes, prep work, and other quick kitchen jobs. Working on the line and cooking is more rare, sometimes required. Works with different dietary restrictions for customers where able to to. Hopping up front to help the front of house with orders, customers, and packing is also sometimes necessary. General food safety and cleanliness guidelines is key, with extra care for cross contamination due to the mainly vegan clientele.