Salad Prep Cook

Nolans On The Lake•Canandaigua, NY

About The Position

Overview: The Salad Prep Cook plays a vital role of the Back of the House team by ensuring the timely and accurate preparation of salads and related ingredients for meal service. This position requires attention to detail, adherence to food safety standards, and the ability to work efficiently in a fast-paced kitchen environment. This position contributes to the overall quality and consistency of menu offerings, supporting a clean, organized, and professional kitchen atmosphere. Key Responsibilities include the following. Other duties may be assigned. Reasonable accommodation may be made to enable individuals with disabilities to perform these essential skills. Follows and promotes Nolan’s Way. Preps food needed for lunch and/or dinner service. Prepare all menu items in accordance with recipe guidelines and par levels. Prepare all ingredients needed for designated stations daily, following chefs’ prep and par lists. Follow all portion and quality standards. Adhere to all restaurant policies and procedures paying special attention to health and/ or safety requirements; communicate any concerns to management. Facial hair must not exceed half an inch, or employees will be required to wear a beard net. You are to be well-groomed and professional in appearance when coming to work or engaged in work-related tasks. Skills: To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration. The noise level in the work environment is usually loud. Health and Safety: According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary. Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus. Education and Experience: High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience. Training: Training is available for this position. Perks: Competitive pay Paid time off Medical, dental, and vision insurance Aflac supplemental insurance 401(k) retirement plan and employer match Professional development opportunities Positive and supportive work environment Nolans On The Lake LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Requirements

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of an organization
Facial hair must not exceed half an inch, or employees will be required to wear a beard net
You are to be well-groomed and professional in appearance when coming to work or engaged in work-related tasks
Employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments
Employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary
Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes
All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces
Frequently required to stand; walk; use hands; reach with hands and arms and taste or smell
Regularly required to stoop, kneel, crouch, or crawl and talk or hear
Occasionally required to sit as well as climb or balance
Frequently lift and/ or move up to 75 pounds
Specific vision abilities required by this job include depth perception and ability to adjust focus
High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience

Responsibilities

Follows and promotes Nolan’s Way
Preps food needed for lunch and/or dinner service
Prepare all menu items in accordance with recipe guidelines and par levels
Prepare all ingredients needed for designated stations daily, following chefs’ prep and par lists
Follow all portion and quality standards
Adhere to all restaurant policies and procedures paying special attention to health and/ or safety requirements; communicate any concerns to management