BOH - Salad Cook

Saho Hospitality Group•Westport, CT

1d•Onsite

About The Position

This person is responsible for salads and salad bar, practicing accurate batch preparation for fresh service. The role involves cleaning vegetables, mixing ingredients, preparing plates of vegetables, and preparing dressings based on recipes. The Salad Cook will follow recipes, portion control, and presentation specifications using various kitchen utensils and equipment, ensuring quality and accuracy according to brand standards. They will also acquire knowledge to operate pasta making and cooking equipment, set up their station with all needed ingredients, prep, and utensils at the start and end of service, and restock items as needed throughout the shift. The position requires inspecting food preparation and serving areas to ensure observance of safe, sanitary food-handling practices, and turning or stirring foods to ensure even cooking. Seasoning and cooking food according to recipes or personal judgment and experience, and observing/testing foods to determine if cooked sufficiently are also key duties. Portioning, arranging, and garnishing food, and serving food to staff or patrons are part of the role. The Salad Cook may substitute for or assist other cooks during emergencies or rush periods and perform additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager. Maintaining a clean and orderly kitchen work area, equipment, and utensils, and understanding and demonstrating proper use and maintenance of all kitchen equipment are essential. Assisting with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas, as well as receiving and organizing deliveries, ensuring count and weight on invoices to maintain costs, are also required. The role involves constant exposure to heat sources to prepare meals and maintaining a professional demeanor with all staff. Notifying the General Manager or Chef of any shortage of ingredients, utensils, or sanitation items, or any pest activity is crucial. Cleaning and preparing various foods for cooking or serving may also be requested.

Requirements

The ability to work as part of a team, and personal cleanliness.
Very basic food handling, preparation, and cleaning skills are welcomed.
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
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.

Responsibilities

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.
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.