Salad Cook - Kitchen

Job Summary

Responsibilities

• Responsible for the preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Assists in ordering and receiving, menu development, cost control, waste management, and staff training procedures
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Maintain assigned work station in a safe and sanitary condition.
• Handle food in a manner that is consistent with local health department guidelines.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
• Attend in-service training and education sessions as assigned.
• Performs additional responsibilities as requested by the Executive Chef and/or General Manager.
• Physical Demands: Physical, Mental and workplace Environment Conditions
• The employee is regularly required to use hands to handle or feel; reach with hands and arms; and talk or hear
• The employee is frequently required to stand and walk
• Specific vision abilities required by this job include: close vision, distance vision, color vision & focus
• Working Conditions : Workplace Environment Conditions
• Kitchen environment
• Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• The noise level in this office is usually moderate to high

Benefits

• Medical insurance
• Paid time off for vacation, sick time
• Eligible to participate in the company’s 401(k) program with employer matching
• Discounts on Hotels, Restaurants

We Offer