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Salad Station/Garde Manger Prep Cook-Day Shifts at Corinthian Yacht Club

Marblehead, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Jun, 26

Salary

24.0

Posted On

09 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Salad Preparation, Garde Manger, Cold Dishes Preparation, Plating Techniques, Menu Development, Station Maintenance, Food Safety, Sanitation Guidelines, Team Collaboration

Industry

Travel Arrangements

Description

If you are a hard-working, energetic, experienced Salad Station cook who enjoys being part of a team to provide the highest level of quality service, please apply! We are looking for a full-time Salad Station/Garde Manger cook. The ideal candidates must be at least 18 years of age, have experience in the role and have reliable transportation- there is no public transportation to our Club. Position responsibilities include but not limited to: Prepare a variety of cold dishes according to established recipes and standards. Consistently execute precise and artistic plating techniques to enhance the visual appeal of each dish. Collaborate with the culinary team to develop seasonal menus. Maintain cleanliness and organization of the Garde Manger station, including proper storage and rotation of ingredients. Adhere to all food safety and sanitation guidelines to ensure compliance with health regulations. Weekend, day, evening, and holiday shifts are required. Pay wage: $21 - $24 per hour, based on experience. Come join a great team here at the Corinthian Yacht Club! We look forward to hearing from you! An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

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Responsibilities

Responsibilities include preparing a variety of cold dishes following established recipes, executing precise and artistic plating techniques, and collaborating with the culinary team on seasonal menus. The role also requires maintaining the cleanliness and organization of the Garde Manger station while adhering to all food safety guidelines.