*Prepare fresh fruits, vegetables, salads, dressings, and cold side dishes according to standardized recipes.
*Set up, stock, and replenish the salad bar throughout meal service.
*Maintain food quality, freshness, and proper product rotation (FIFO)
*Monitor and record food temperatures to ensure compliance with food safety standards.
*Wash, peel, chop, and prepare ingredients for daily production.
*Keep workstations, prep areas, and salad bar clean and sanitized.
*Assist with deli items, sandwiches, grab-and-go products, and desserts as needed.
*Receive and properly store food deliveries.
*Minimize waste through proper portioning and inventory control.
*Work cooperatively with kitchen staff to ensure smooth meal service.
*Follow all health department regulations, HACCP guidelines, and university policies.
*Perform other duties as assigned by the Executive Chef or Food Service Director.