Salad Cook

Fohandboh; Orlando (FL); On-site; USD 17,000 - 22,000; Full time

Job summary

Fohandboh in Orlando is seeking a Kitchen Prep/Cook focused on salads and salad bar. You will clean vegetables, mix ingredients, prepare dressings, follow recipes, portion and present dishes, and maintain station readiness for service.

You will work as part of a team, manage high-volume production, support other cooks during rush periods, ensure food safety and sanitation, and assist with opening/closing procedures and stock.

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
• The ability to work as part of a team, and personal cleanliness
• Very basic food handling, preparation, and cleaning skills are welcomed
• Time management and ability to work under pressure to manage high volume of production
• Active listening and learning skills
• Reading and speaking comprehension skills

Job description

Position Purpose: this person is responsible for salads and salad bar, practicing accurate batch preparation for fresh service.

Key Responsibilities/Accountabilities:

• 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.


• The ability to work as part of a team, and personal cleanliness.


• Very basic food handling, preparation, and cleaning skills are welcomed.


• Time management and ability to work under pressure to manage high volume of production.


• Active listening and learning skills.


• Reading and speaking comprehension skills.