A Kitchen Cold Prep Cook prepares raw ingredients and cold menu items, such as salads, sandwiches, dressings, and appetizers, while maintaining a clean, efficient, and sanitary workstation. They support chefs by washing, chopping, slicing, portioning, and storing ingredients, ensuring all components are prepared according to recipes.
Key Responsibilities
- Cold Item Preparation: Assemble salads, sandwiches, wraps, cold appetizers, and desserts, following restaurant recipes.
- Ingredient Prep: Wash, peel, chop, and slice fruits and vegetables; cut and portion meats and cheeses.
- Station Management: Set up, restock, and maintain the cold station/salad bar with necessary tools and ingredients before and during service.
- Food Safety/Sanitation: Adhere strictly to food safety guidelines, including properly labeling, dating, and storing all ingredients.First In, First Out).
- Tool Maintenance: Clean and sanitize knives, cutting boards, and food prep equipment continuously.
Required Skills and Qualifications
- Knife Skills: Strong proficiency in using kitchen tools safely and accurately.
- Physical Stamina: Ability to stand for long periods, work in cool environments, and lift heavy items.
- Attention to Detail: Precise in measuring ingredients and maintaining food presentation standards.
- Efficiency: Ability to multitask and work quickly in a fast-paced environment.
- Certification: Food safety handlers certificate required.
Pay: From $17.60 per hour
Benefits:
- Flexible schedule
- On-site parking
Work Location: In person
