Salad Maker - Dining & Health Services

The Salad Maker is responsible for preparing assigned salads for customers based on client needs and contractual obligations.
Must have basic math, reading and writing abilities.
Must be able to follow oral and written instructions.
Must be able to measure accurately and have sufficient dexterity to handle food and equipment efficiently and safely.
Job requires employee to count or weigh items; add, subtract, multiply and divide; measure numbers, proportions and quantities of food products.
Job requires working with utensils, knives and other equipment to produce products.
Must be able to lift a minimum of 25 pounds with minimal effort following required safety guidelines.
Must be able to bend or stoop frequently at many intervals during the day.
Must be able to twist and rotate 180 degrees during each day.
Must be able to see near and far.
Must be able to tolerate sudden and extreme changes in temperatures.
Must be able to follow the Health Standards of the foodservice industry.
Job will require working under stress when confronted with emergency situations which working with speed is essential.
Must be able to stand for at least 8 hours a day.
Must be able to reach short distances into the oven to retrieve cooked products.
High school education, helpful.
At least one year experience in foodservice industry.
Knowledge/ experience of and experience in practicing proper safety standards in handling food and equipment.
The Salad Maker is directly supervised by the Supervisor on duty or the Manager with no responsibilities in management or personnel supervision.
1. Follow all company and client policies, rules and regulations.
Be to work on time. In case of emergency report directly to your Unit Manager in advance of regular scheduled starting time.
Report any problems immediately to the Unit Manager or manager on duty.
Read and follow company/client safety policies and procedures, initials and records.
2. Responsible for the preparation of all assigned salads for each meal.
Prepare all salads needed following production work sheets, completing by specified time on the schedule and/or as directed by supervisor.
Garnish all prepared items as needed and as specified by production work sheet and/or Unit Manager or Supervisor.
Break down salad bar, covering and storing all items.
Pre-prep items needed for the next day following production work sheet for that day.
3. Maintain cooking area and equipment in a clean, sanitary, neat and orderly manner.
Handle food, equipment and utensils in accordance with sanitary and safety regulations.
Wash and sanitize all pots and pans after preparing meals.
Ensure that all areas are clean before leaving each day.
4. Maintain workplace professionalism.
Support company decisions and policies even though you may personally disagree with those decisions.
Think in terms of what is best for the company.
Establish and meet realistic timetables for accomplishing goals.
Continuously evaluate the effectiveness and efficiency of ongoing programs for which you are responsible and identify opportunities to improve these programs.
Display a friendly and positive attitude toward the job and other persons; perform job duties willingly and without complaint; attempt to understand and respond to needs of supervisor and co-workers; avoid making hostile or unproductive comments.
Maintain proper attendance. Report to work on time; provide sufficient notice to supervisory personnel prior to unavailability or lateness in accordance with company policy.
Dress professionally at all times.
Maintain a high level of confidentiality regarding departmental and company business; never releasing or discussing internal matters of a serious or sensitive nature outside the department or company.
Ensure that your supervisor is advised on a timely basis of potential problems.
Valley Services Inc. is an Equal Opportunity Employer

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