BOH - Salad Cook

Saho Hospitality Group•West Palm Beach, FL

About The Position

The Salad Cook is responsible for preparing salads and maintaining the salad bar, including accurate batch preparation for fresh service. The role follows recipes, portion-control requirements, presentation specifications, and brand standards while maintaining a clean, safe, sanitary, and organized kitchen station. The cook also supports other kitchen staff as needed and performs additional duties requested by the Chef, Sous Chef, or Kitchen Manager.

Requirements

Ability to work as part of a team and maintain personal cleanliness.
Basic food handling, preparation, and cleaning skills are welcomed.
Ability to communicate and understand directions in English for workplace safety.
Ability to understand, respond to, and engage with coworkers, managers, and guests in English.
Time-management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow established standards.
Ability to lift up to 30 pounds.

Nice To Haves

Basic food handling, preparation, and cleaning skills.

Responsibilities

Clean vegetables, mix ingredients, and prepare vegetable plates.
Prepare dressings according to recipes when needed.
Follow recipes, portion-control requirements, and presentation specifications using kitchen utensils and equipment.
Ensure the quality and accuracy of ingredients and dishes according to brand standards.
Learn to operate pasta-making and cooking equipment.
Set up the station with necessary ingredients, prep, and utensils at the start of service, and organize it at the end of service.
Restock items as needed throughout the shift.
Inspect food-preparation and serving areas to ensure safe and sanitary food-handling practices.
Turn or stir foods to ensure even cooking; season and cook food according to recipes or personal judgment and experience.
Check foods for doneness by tasting, smelling, or testing with utensils.
Portion, arrange, and garnish food, and serve it to staff or patrons.
Substitute for or assist other cooks during emergencies or busy periods.
Clean and maintain the station while following safety, sanitation, and organization practices.
Use and maintain kitchen equipment properly.
Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas.
Receive and organize deliveries, checking invoice counts and weights to help maintain costs.
Maintain a professional demeanor with all staff.
Notify the General Manager or Chef about shortages of ingredients, utensils, or sanitation items, and report pest activity.
Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
Clean and prepare foods for cooking or serving when asked by the Chef.