Position Purpose: this person is responsible for salads and salad bar, practicing accurate batch preparation for fresh service.

Key Responsibilities/Accountabilities:

• Clean vegetables, mix ingredients, prepare plates of vegetables,

• Prepare dressings, based on recipes when needed.

• Follow recipes, portion control, and presentation specifications using various kitchen utensils and equipment.

• Ensure quality and accuracy of ingredients and dishes according to brand standards.

• Acquire the knowledge to operate pasta making and cooking equipment.

• Setup your station with all needed ingredients, prep and utensils at the start and end of service

• Restock all items as needed throughout the shift.

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

• Turn or stir foods to ensure even cooking.

• Season and cook food according to recipes or personal judgment and experience.

• Observe/test foods to determine if cooked sufficiently, by tasting, smelling, or piercing them with utensils.

• Portion, arrange, and garnish food, and serve food to staff or patrons.

• Substitute for or assist other cooks during emergencies or rush periods.

• Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.

• Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.

• Understand and demonstrate proper use and maintenance of all kitchen equipment.

• Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

• Receive and organize deliveries ensuring count and weight on invoices to maintain costs.

• Constantly exposed to heat sources to prepare meals.

• Always maintain professional demeanor with all staff.

• Notify General Manager or Chef if there is a shortage of ingredients, utensils, or sanitation items.

• Notify General Manager or Chef if there is any pest activity.

• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.

• Clean and prepare various foods for cooking or serving if asked by chef.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.

• Very basic food handling, preparation, and cleaning skills are welcomed.

• Time management and ability to work under pressure to manage high volume of production.

• Active listening and learning skills.

• Reading and speaking comprehension skills.

• Discipline to follow set standards.

• Ability to lift up to 30lbs