I took a seasonal job as a prep cook 8 years ago at a fancy country club after I was out of my old restaurant. A day usually started with chopping romaine and washing and spinning greens. Then filling the salad dressing guns. Then plating desserts. Then making tons of mixed fruit salad (lots of chopping, turns out I didn't know how to chop a pineapple and the sous chef taught me), then making up cold platters, like meats, and cheeses for parties. Or sandwich platters with meat, cheese, tomato, and leaf lettuce. Or enormous cheese trays. I was given a lot of creative freedom on those. Chef basically said "Use a lot more, anything you want, make it look stunning!" So I did, I thought I overdid it, but I got praise for it. Then it was on to making salad dressings in big 5 gallon buckets with a giant immersion blender. I was sort of a gopher too.. Like "Run up to the 'attic' and get 6 flats of wine glasses and take them to the dishwasher." I helped Chef make profiteroles and we worked on a dessert syrup together. Then near the end of my shift I'd start peeling carrots, peeling potatoes, and making more fruit salad. For the most part they left me alone, which I loved.
Actually, that was one of the best no-stress jobs I've ever had. I really learned a lot of things I didn't know, even after having been a head cook. You'll do great, just do what you're told and listen to critique and absorb it. Good luck!