Salad Builder

Salad Builder Position Description

Forage is Flavor–healthy food that’s as good for your taste bud as it is for your soul. Born in the heart of Madison, WI, we pride ourselves on local health-conscious food. We craft specialty salads, hearty grain bowls and tasty beverages, crammed with mouth-watering, wholesome ingredients that keep you happy and satisfied all day long.

We’d love to have you join our Forage Family if you’re dependable, have a strong work ethic, are open to learning and teaching. You must have a passion for food and/or a passion for people.

While industry experience can be helpful, it’s not a requirement. We do our best to hire great people who believe in what we’re doing. If you are able and willing to help us grow, we’ll help you grow too.

Salad Builder

Salad Builders for Forage Kitchen will be trained to provide industry leading customer service to all of our guests. Whether they are coming through our line or placing an order online or over the phone it is your job to make sure the customer knows that they are served with empathy, care, and fresh, healthy food.

Salad Builders must have great customer service. We do require previous customer service experience in a professional setting for this position. We hire those who demonstrate previous professional experience and dedication to prior positions. Those who enjoy customer facing service and have a love and understanding of food and its benefits. To be considered for this position you must be reliable, good at communicating, willing to learn and work while learning.

We can train you to make a salad or grain bowl, but do you have the intangibles to enhance the vibe?

Let’s get down to a “Day in the Life” of a Salad Builder:

• Preparing the restaurant to open (light prep of food (portioning, chopping herbs, preparing drinks)
• Point of Sale (POS) efficiency & troubleshooting
• General Cleaning
• Customer Service (welcoming & thanking customers, eye contact, demeanor, upselling, suggesting substitutions, etc.)
• Building bowls for in-person and online orders
• Developing an intricate understanding of the menu
• Preparing the restaurant to close