BOH - Salad Cook (Part-Time)

SA Hospitality Group•New York, NY

60d

About The Position

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose: this person is responsible for salads and salad bar, practicing accurate batch preparation for fresh service.

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.
Constantly exposed to heat sources to prepare meals.
Always maintain professional demeanor with all staff.
Notify General Manager or Chef if there is a shortage of ingredients, utensils, or sanitation items.
Notify General Manager or Chef if there is any pest activity.
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.