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Entry Level Vegetable Cutting Jobs (NOW HIRING)

Compass Group

FOOD SERVICE WORKER

Pittsburgh, PA · On-site

$15/hr

Prior entry-level food service experience is preferred. * Fixed Pay Rate: $15.00 per hour. We Make ... Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. * Weighs ...

Compass Group

RETAIL CLERK (FULL TIME)

Pittsburgh, PA · On-site

$17.32/hr

Prior experience as a entry level store clerk is required. * Fixed Pay Rate: $17.32 per hour. We ... Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weighs and ...

Compass Group

FOOD SERVICE WORKER

Pittsburgh, PA · On-site

$17.10/hr

Prior entry-level food service experience is preferred. * Fixed Pay Rate: $17.10 per hour. We Make ... Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. * Weighs ...

Compass Group

FOOD SERVICE WORKER

Hoboken, NJ · On-site

$15.92/hr

Prior entry-level food service experience is required. * Fixed Pay Rate: $15.92 per hour. We Make ... Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. * Weighs ...

Compass Group

RETAIL CLERK

Pittsburgh, PA · On-site

$17.32/hr

Prior experience as a entry level store clerk is required. * Fixed Pay Rate: $17.32 per hour. We ... Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weighs and ...

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Entry Level Vegetable Cutting information

See salary details

$25K

$47.8K

$68.5K

How much do entry level vegetable cutting jobs pay per year?

As of Aug 21, 2026, the average yearly pay for entry level vegetable cutting in the United States is $47,831.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,500.00 and $52,000.00 per year, depending on experience, location, and employer.

What is an entry level vegetable cutting job?

Entry level vegetable cutting jobs involve preparing fresh vegetables by washing, peeling, slicing, dicing, and chopping them according to specific guidelines. These positions are often found in restaurants, food processing plants, grocery stores, and catering companies. The primary responsibilities include ensuring vegetables are cut consistently and safely, maintaining a clean work area, and following food safety protocols. No formal education is typically required, but attention to detail and the ability to work efficiently are important skills for this role.

What are the key skills and qualifications needed to thrive as an entry level vegetable cutter?

To thrive as an Entry Level Vegetable Cutter, you need basic knife skills, attention to detail, and an understanding of food safety and hygiene standards. Familiarity with kitchen equipment, such as cutting boards, various knives, and occasionally food processors, is typically required, and food handler certifications may be preferred. Strong work ethic, reliability, and the ability to work efficiently in a team environment are valuable soft skills in this role. These competencies are crucial to ensure consistent product quality, support kitchen workflow, and maintain a safe and sanitary food preparation area.

What are some common challenges faced by entry level vegetable cutters, and how can they be overcome?

Entry-level vegetable cutters often encounter challenges such as maintaining consistent cuts, working efficiently during busy periods, and adhering to strict food safety standards. Developing knife skills through practice and seeking feedback from experienced team members can help improve consistency and speed. Staying organized and keeping your workstation clean also contribute to efficiency and safety. Additionally, communicating with kitchen staff and supervisors ensures smoother workflow and reduces the risk of mistakes.

What is the difference between Entry Level Vegetable Cutting vs Kitchen Assistant?

AspectEntry Level Vegetable CuttingKitchen Assistant
Primary RolePreparing vegetables by cutting, slicing, and dicingAssisting with various kitchen tasks, including food prep, cleaning, and support
Required SkillsBasic knife skills, food safety knowledgeBasic cooking support, cleanliness, multitasking
Work EnvironmentCommercial kitchens, food production areasRestaurants, catering services, food establishments
CertificationsFood safety certification often preferredFood safety certification may be required

Entry Level Vegetable Cutting focuses specifically on preparing vegetables through cutting techniques, while Kitchen Assistant has a broader role supporting overall kitchen operations. Both roles often require food safety knowledge and are found in similar food service environments, but the Kitchen Assistant's duties are more varied.

What cities are hiring for Entry Level Vegetable Cutting jobs?

Cities with the most Entry Level Vegetable Cutting job openings:

What are the most commonly searched types of Vegetable Cutting jobs?

The most popular types of Vegetable Cutting jobs are:

What states have the most Entry Level Vegetable Cutting jobs?

States with the most job openings for Entry Level Vegetable Cutting jobs include:

Entry Level Vegetable Cutting jobs near you

DISHWASHER/MAINTENANCE

TS RESTAURANTS GROUP

Huntington Beach, CA • On-site

$19 - $21/hr

Full-time

Medical, Dental, Vision, PTO

Re-posted 13 days ago

Job description

We are looking for skilled DISHWASHERS to join the Duke’s Huntington Beach team! The starting rate is $19-$21/hr. Must be available to work weekends and holidays. Minimum three days availability is required. No previous work or restaurant experience is required. This is an entry-level position with opportunity to learn and advance into other kitchen roles. Hourly wage may increase as early as 30-days after training is completed based on job performance.

BENEFITS

  • Medical, Dental, and Vision insurance for qualifying employees
  • Free access to counseling and well being coaching through Employee Assistance Program 
  • Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day
  • Paid Time Off: Vacation and Sick Leave
  • Free work shoes (up to a $50 value) per year
  • Employee Meal Program with FREE Fresh cooked meals during each shift
  • 50% Food and Beverage discount at all T S Restaurants
  • Referral Program
  • Anniversary of Employment Gift Program
  • Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!)
  • Holiday Party
  • Legacy of Aloha Scholarship Program 

HOW TO BE SUCCESSFUL

Provide the highest level of service for our guests. Clean all dishware, food preparation equipment, cooking pots and pans, utensils, glassware, and kitchen. Perform general restaurant maintenance.

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Wash dishes, glassware, flatware, pots, and/or pans using mechanical dishwasher or by hand.
  • Place clean dishes, utensils, and cooking equipment in storage areas and/or cooking lines.
  • Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
  • Stock supplies such as dishes, pans, and utensils in serving stations, cupboards, refrigerators, and salad bars as well as stock the necessary items on the Cooks’ Line.
  • Clean and prepare various foods for cooking or serving such as cleaning, peeling and cutting fruits and vegetables.
  • Assist in plating and garnishing desserts as needed.
  • Pull mats and sweep floors.
  • Clean garbage cans with water and detergent.
  • Sort and remove trash, placing it in designated pickup areas.
  • Set up and or break down dish station including properly assembling/disassembling dishwasher.
  • Utilize proper sanitizing agents.
  • Change water at least every 2 hours or more if needed.
  • Perform day to day maintenance within restaurant including things such as replenishing batteries and light bulbs, break down cardboard boxes and deposit in appropriate receptacles,
  • Clean and polish counters, shelves, walls, ceiling fans and fixtures, furniture, and equipment in food service area and other areas of restaurant.
  • Move heavy furniture, equipment, and supplies either manually or by using hand trucks using proper safety methods.
  • Notify Managers of need for major repairs.
  • Notify supervisor of supplies and equipment needed for cleaning and maintenance duties.
  • Must be dependable, report to work as scheduled and on time, and follow all policies regarding attendance. Regular attendance is an essential function of this job.
  • Work in a safe manner and report any safety concerns; personal, employee or guest injury.
  • Follow food safety program guidelines of handwashing, bare hands, hygiene and health.

POSITION QUALIFICATIONS

  • Guest Oriented - Ability to consider guest needs when performing duties.
  • Working Under Pressure - Ability to complete assigned tasks under stressful situations and fast paced environment.
  • Safety - Ability to identify and correct conditions that affect employee safety as well safely operate and handle all required equipment, appliances, and tools. Follow all safety policies and procedures.
  • Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
  • Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. Ability to actively listen and understand the comments and questions of others.
  • Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets.
  • Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
  • Friendly - Ability to exhibit a cheerful demeanor toward others.
  • Neat and well groomed.

SKILLS & ABILITIES

  • US Work Authorization Required. We use E-Verify to confirm Employment Eligibility Verification.
  • Reliable transportation required.
  • Experience: No experience necessary but six months to one year related experience preferred.
  • Certificates & Licenses: Must take and pass all training tests 90% or higher.
    • California Food Handler Certificate - Must be obtained within 30 days from hire date. Training provided if applicant does not have a valid California Food Handler Certificate.
  • Must be at least 16 years of age.

PHYSICAL REQUIREMENTS

(Occasionally - up to 33% of the time; Frequently - from 34% - 66% of the time; Constantly- more than 66% of the time)

Stand

Constantly

Squat or Kneel

Frequently

Walk

Constantly

Bend

Frequently

Use hands / fingers

Constantly

Lift/carry 11-20 lbs

Constantly

Reach Outward

Constantly

Lift carry 21-50lbs

Occasionally

Reach above shoulder

Occasionally

Push/pull 10-25lbs

Constantly

Climb (step ladder, stairs)

Frequently

Push/pull 26-40lbs

Occasionally

  • Sense of Sound (Hear verbal requests by guests, coworkers, and managers)
  • Vision (Near, Distance, Color, Peripheral, Depth Perception)
  • Sense of Smell, Sense of Touch
  • Ability to wear Personal Protective Equipment (PPE) (Non Slip shoes, back belt if lifting over 20lbs, safety glove when using knife)

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and high-pressure.

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