Basic Function: Prepares salads and other cold food in accordance with club standard recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Prepares all salad items before each shift; washes and cuts lettuce, vegetables, fruits, meats, etc., and maintains product levels during service hours.
Prepares salads and other cold items for special functions.
Prepares salad dressings.
Makes sandwiches according to club’s standard recipes.
Cleans equipment and ensures that pantry area refrigerator and walk-in are clean and neat.
Sets-up, maintains and breaks-down salad prep station.
Identifies products needed and requisitions them.
Notifies Garde Manger chef or Sous Chef in advance of product shortages.
Covers, dates, and neatly stores re-usable leftover products.
Ensures that food products are used before they spoil.
Attends kitchen staff meetings.
Prepares and serves items in accordance with established portion and presentation standards.
Makes recommendations for the maintenance, repair and upkeep of the salad areas and equipment.
Performs other appropriate tasks as assigned by Sous Chef.
CANDIDATE QUALIFICATIONS:
Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu and abbreviation. Must possess skills to determine taste, doneness, presentation, timing, and product utilization.
Must have the knowledge of basic culinary fundamentals.
Prioritizes work to ensure immediate needs are met. Tries to accommodate reasonable special requests by members and their guests.
Knowledge of and ability to perform required role during emergency situations.
PHYSICAL DEMANDS & WORK ENVIRONMENT:
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
