Salad Cook & Prep Pro — Training, 401(k) Match & Benefits

Genesis-Global-Group; Lambertville (NJ); On-site; USD 32,000 - 46,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) matching

Discounts on Hotels, Restaurants

Job summary

Lambertville Station Inn is seeking an experienced and team-oriented Salad Cook to join our kitchen in Lambertville, NJ. The role emphasizes preparation and service of pantry items, salads, soups, sauces, and pre-preparation of ingredients for entrees.

The position involves assisting in ordering, menu development, cost control, waste management, and staff training while maintaining hygiene and safe food handling practices in a fast-paced kitchen.

Responsibilities

• Prepare and serve foods in pantry, salads, soups, sauces, and prep ingredients for entrees.
• Assist 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.
• Follow 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 is seeking an experienced and team-oriented Salad Cook to join our kitchen in Lambertville, NJ. The role emphasizes preparation and service of pantry items, salads, soups, sauces, and pre-preparation of ingredients for entrees.

The position involves assisting in ordering, menu development, cost control, waste management, and staff training while maintaining hygiene and safe food handling practices in a fast-paced kitchen.