To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. Responsibilities listed
below are representative of the knowledge, skills and/or ability
needed to effectively execute this job. Reasonable accommodations
may be made to enable individuals with disabilities to perform
these essential functions.
Report to Sous Chef at start of shift to receive instructions as
to daily specials and menu changes.
Set up mise en place as per posted instructions.
Report any spoilage or shortage to Sous Chef immediately.
Upon completion of station set-up report to Sous Chef for
Assist cook in preparation of all hot cold food and production
At completion of service put all perishable foods in covered
containers and refrigerate.
Clean station and report to Sous Chef closing instructions.
Maintain high degree of sanitation at all times.
Perform other duties in kitchens as assigned by Sous Chef or
Ability to perform job functions with attention to detail,
speed, and accuracy.
Ability to work well under pressure of meeting production
schedules and timelines for guests food orders.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED)
Minimum of 2 year experience with salad preparation.
Basic Knowledge of kitchen procedure, salad preparation, food
sanitation and handling.
Some basic background in food preparation helpful.
Must possess excellent communication, organizational and
Must be able to effectively communicate in one-on-one and small
group situations. Must be able to interpret and apply technical
instructions, safety rules, operating and maintenance instructions
and procedural manuals furnished in written, oral or diagram