Prep Salad Cook

Job Summary

The Salad Prep Cook is responsible for the undertaking of basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees. Prepares and cooks meals in coordination with the rest of the kitchen staff as instructed by the Executive Chef or the Sous Chef. Supervisory Responsibilities: None.

Duties & Responsibilities: Sets up the preparation station and the kitchen are set up and stocked. Prepares food for service (e.g., washing and chopping vegetables, cutting meats etc.) Cooks’ menu items in cooperation with the rest of the kitchen staff. Answers, reports, and follows executive or sous chef’s instructions.

Maintains a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash. Complies with nutrition and sanitation regulations and safety standards. Performs other duties as assigned.

Required Skills

& Abilities: Excellent interpersonal and customer service skills. Ability to listen and follow directions. Must have good communication skills. Ability to follow safety rules and guidelines throughout the kitchen and restaurant. Basic understanding of basic sanitation and regulations for workplace safety and food handling techniques, preparation, and cooking procedures.

Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently.

Education

& Experience: Must have a minimum of 3 years' experience as a prep cook or relative experience High School Diploma or GED preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 15 pounds at times.

Manual dexterity to cut and chop foods and perform other related tasks. Must be able to work nights and weekends.