The salad or Garde Mange station is a cold food storage area where non-cooked items are the primary items that get cooked and served. The only hot items that currently come out of this station are the garlic monkey bread and toasted bread. This individual is expected to communicate with other team members to ensure that they are in sync and rhythm with the items that they are responsible for as it relates to each order that comes into the kitchen. This job description cannot identify all tasks that are expected, and other tasks may be assigned as needed.

ESSENTIAL FUNCTIONS

• Must be able to stand on feet for up to eight hours.
  
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition to comply with health department regulations.
  
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
  
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  
• Delegates and assists in preparing cold food items like salads, cheese, cold cuts, salad dressings, garnishes etc.
  
• Assists with any prep needed for their respective station.
  
• Verify upon entering the kitchen that they have enough product to perform their duties during peak demand. 
  
• Communicate to management if there are not insufficient items/products available to perform the duty.
  
• Prepare all dishes following recipes and yield guides.
  
• Effectively communicate with other service staff to fulfill and address any issues or needs requested by guests.
  
• Monitors waste and overproduction, as well as utilizes leftovers, ensures proper rotation and quality control.
  
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards.
  
• Assists management in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable
  
• Assists in training new employees to help them achieve higher status.
  

PHYSICAL DEMANDS (Essential Functions)

• Must be able to stand and exert well-paced mobility for at least eight (8) hours in length.
  
• Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis.
  
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity.
  
• Must be able to push, pull, and move equipment weighing up to 250 pounds.
  
• Talking and hearing occur continuously in the process of communicating with guests, other managers and subordinates.
  
• Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)
  
• Requires bending or twisting.
  
• Requires using hands to handle, grasp, control, or feel objects, tools, or controls.
  
• Requires work in an outdoor/indoor environment with temperatures from -10F to up to +110F.
  

FINAL REVIEW AND ASSESSMENT (Essential Functions)

The salad or Garde Mange station is close to the Expo station and is the last line before food gets placed for departure. The person at this station is expected to have a high standard of all food that exits the kitchen and should communicate any shortcomings to management on the premises. A high level of communication is also to be expected from this position as they are inherently a part of the grouping of food orders to match the kitchen tickets as they come in per order.