Salad Cook - Kitchen

Genesis Global Group•Lambertville, NJ

22h•Onsite

About The Position

Lambertville Station Inn is seeking an experienced and team-oriented candidate for the Salad Cook position. This role is responsible for the preparation and service of various foods, including pantry items, salads, soups, and sauces, as well as pre-preparation of ingredients for entrees. The position also involves assisting with ordering, receiving, menu development, cost control, waste management, and staff training.

Requirements

Experienced and team-oriented candidate.
Ability to use hands to handle or feel; reach with hands and arms; and talk or hear.
Ability to stand and walk frequently.
Specific vision abilities required include: close vision, distance vision, color vision & focus.
Ability to recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain acceptable standards of personal hygiene.
Comply with department’s dress code.
Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
Attend in-service training and education sessions as assigned.

Responsibilities

Preparation and service of various foods including pantry items, salads, soups, sauces, and pre-preparation of ingredients for entrees.
Assisting in ordering and receiving, menu development, cost control, waste management, and staff training procedures.
Cleaning and sanitizing production equipment, work surfaces, and kitchen according to cleaning schedules and procedures.
Maintaining assigned work station in a safe and sanitary condition.
Handling food in a manner consistent with local health department guidelines.
Following recipes, portion controls, and presentation specifications set by the Executive Chef.
Recognizing quality standards in fresh vegetables, fish, dairy, and meat products.
Maintaining acceptable standards of personal hygiene.
Complying with department's dress code.
Following safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
Attending in-service training and education sessions as assigned.
Performing additional responsibilities as requested by the Executive Chef and/or General Manager.