Job Summary
Prepares and plates food from the ‘cold side’ of the kitchen line. Responsible for preparing cold appetizers, salads, soups, sandwiches, garnishes, vinaigrettes/salad dressings, dips, spreads, fruit and so forth. Monitors food plating and temperatures. Creatively produces visually appealing items in collaboration with the Executive Chef’s vision. Exhibits knowledge of knife skills. Responsible for station hygiene and sanitation. May assist with menu development, especially in the use of leftovers. Works in a team-oriented environment. Time management and flexibility are important when under pressure to deliver as scheduled. Requires standing for long periods of time during shift and handling heavy kitchen items.
Daily Operations
· Prepares standard and special event menu items in a timely manner.
· Checks ingredients for freshness and overall quality control; advises Executive Chef of any issues.
· Assists storing deliveries in a timely manner.
· Plates the food for serving.
· Cleans the work area as directed in kitchen health and safety guidelines.
· Lists all the ingredients for each item for the Executive Chef to order supplies.
· Attend training sessions and staff meetings as scheduled.
· Works in a team-oriented environment to deliver on expectations in a timely manner.
· Shares guidance and ideas on how to prepare or present menu items with Executive Chef.
· Prefer High School Diploma or equivalent
· Prefer at least five years of experience in food preparation for large groups.
· ServSafe Certificate required.
This description is meant to highlight the essential functions and not to be an all-inclusive documentation of the job content. Employees are expected to perform other duties as assigned and flow to the work to meet the expectations of a respective situation.
Pay: $19.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
