Prep Salad Cook

Wellington International; West Palm Beach (FL); On-site; USD 17,000 - 25,000; Full time

Job summary

Wellington International is seeking a Salad Prep Cook for its West Palm Beach kitchen. You will assist with basic cooking tasks, prepare salads and entrees, and coordinate with the Executive Chef and Sous Chef for service.

The role requires night and weekend availability, a high school diploma or GED, and at least one year of related kitchen experience. Food safety and sanitation knowledge are essential for daily operations.

Qualifications

• Excellent interpersonal and customer service skills.
• Ability to listen and follow directions.
• Ability to follow safety rules and guidelines throughout the kitchen and restaurant.
• Basic understanding of sanitation and regulations for workplace safety and food handling techniques.
• Ability to function well in a high-paced and at times stressful environment.
• Must be able to work nights and weekends.

Responsibilities

• Sets up the preparation station and the kitchen are set up and stocked.
• Prepares food for service (e.g., washing and chopping vegetables, cutting meats etc.).
• Cooks’ menu items in cooperation with the rest of the kitchen staff.
• Answers, reports, and follows executive or sous chef’s instructions.
• Maintains a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Complies with nutrition and sanitation regulations and safety standards.
• Performs other duties as assigned.

Skills

Interpersonal skills

Follow directions

Kitchen safety

Sanitation knowledge

Fast-paced tolerance

Location nights/weekends

Education

High School Diploma or GED

Job description

Job Summary

The Salad Prep Cook is responsible for the undertaking of basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees. Prepares and cooks meals in coordination with the rest of the kitchen staff as instructed by the Executive Chef or the Sous Chef.

Supervisory Responsibilities

• None.

Duties & Responsibilities

• Sets up the preparation station and the kitchen are set up and stocked.
• Prepares food for service (e.g., washing and chopping vegetables, cutting meats etc.).
• Cooks’ menu items in cooperation with the rest of the kitchen staff.
• Answers, reports, and follows executive or sous chef’s instructions.
• Maintains a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Complies with nutrition and sanitation regulations and safety standards.
• Performs other duties as assigned.

Required Skills & Abilities

• Excellent interpersonal and customer service skills.
• Ability to listen and follow directions. Must have good communication skills.
• Ability to follow safety rules and guidelines throughout the kitchen and restaurant.
• Basic understanding of basic sanitation and regulations for workplace safety and food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.

Education & Experience

• High School Diploma or GED preferred.
• At least one year of related experience preferred.

Physical Requirements

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Must be able to work nights and weekends.