Salad/Pantry

Downtown Rapid City. Tuesday thru Saturday, off every Sunday and Monday. 34 –40 hours a week, 3 nights beginning around 1:45 pm, ending around 10pm. Responsible for prepping of Salad station which includes chopping of parsley, grating cheese, making croutons, cutting cheeses, making pancake batter, hard cooked eggs. In general all things that apply to the salad station along with some dessert prepping. This job also entails working directly for the chef and/or line cook, communicating with the wait staff when taking in tickets and relaying information to the line cook. Good knife skills required.

The ideal candidate aspires to make culinary arts a career as either a chef, sous chef or pastry chef. This is an outstanding opportunity to work with committed culinary professionals in a restaurant has been recognized nationally on the Food Network and in numerous food publications including Gourmet & Food & Wine.

You must be able to life 50 lbs. And be in good physical condition since you must be on your feet for 8 hours a day. Culinary grad preferred but willing to train someone someone thinking about Culinary School. Our philosophy is Farm to Table and it’s all about the food!!!

 

www.cornexchange.com

 

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