Saute Cook

SAUTE' COOK

Responsibilities:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Assumes 100% responsibility for the quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range, and refrigeration equipment.

Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Handles, stores and rotates all products properly.

Assists in food prep assignments during off-peak periods as needed.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement.

Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

A minimum of 1 year of experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel.

Be able to work in a standing position for long periods of time.

Must be able to follow printed recipes and plate specifications

Job Types: Full-time, Part-time

Pay: Competitive wage /401k Plan

call Manny Galvan -239-770-8575