In a professional kitchen, salt has many uses and IMO is essential:

1. If there is a grease spill, it will help quickly absorb it, so you can just sweep it up.

2. If there is a need to KEEP ice cream, appetizers, or something essential to be near frozen state and I only have ice, liberally sprinkling salt into the ice and covering the whole container in foil is pretty close to freezer temperature as I can find.

3. Salt crusted roasts are incredible. You can always scrape off the majority before you eat the food, but it helps with the moister content.

4. Balance of flavors and seasoning. Salt enhances or brings out the natural flavor of foods. It also can help balance something that is too sweet.

5. Blanching green vegetables. This helps bring out the green color in vegetables when doing the blanch and shock technique.

6. Brine solutions for curing and for soaking. When I make fried chicken, I brine the chicken, as I find it helps in the cooking process with retaining moisture. For curing, it helps pull out moisture or impurities for items you are not going to cook in the same fashion with heat.