Salad Cook & Kitchen Prep — Team-Driven

The Peacock Inn; Lambertville (NJ); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) program with employer matching

Hotel/Restaurant discounts

Job summary

Lambertville Station Inn in Lambertville, NJ is seeking an experienced Salad Cook to join our kitchen team. You will handle preparation and service of salads, prep for entrees, and collaborate with the Executive Chef to maintain high quality standards.

Responsibilities include following recipes, maintaining sanitation, assisting in inventory and staff training, and ensuring vegetables, fish, dairy and meat components meet quality standards in a fast-paced kitchen.

Responsibilities

• Responsible for the preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Assists in ordering and receiving, menu development, cost control, waste management, and staff training procedures
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Maintain assigned work station in a safe and sanitary condition.
• Handle food in a manner that is consistent with local health department guidelines.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
• Attend in-service training and education sessions as assigned.
• Performs additional responsibilities as requested by the Executive Chef and/or General Manager.

Job description

Lambertville Station Inn in Lambertville, NJ is seeking an experienced Salad Cook to join our kitchen team. You will handle preparation and service of salads, prep for entrees, and collaborate with the Executive Chef to maintain high quality standards.

Responsibilities include following recipes, maintaining sanitation, assisting in inventory and staff training, and ensuring vegetables, fish, dairy and meat components meet quality standards in a fast-paced kitchen.