Kitchen Line - Sauté

Perry's Restaurants•Birmingham, AL

6d•Onsite

About The Position

The Sauté Line Cook position is about ensuring all items are cooked, prepared and garnished according to the recipe within the standard time frame. This role involves using a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with Restaurant manuals and instruction from Executive Chef, Sous Chef. The cook will also follow sanitation and safety procedures, including knife handling and kitchen equipment, and plate all food items in accordance with guest orders and company specifications. Cleaning and sanitizing workstations, utensils, and equipment throughout the day is also a key responsibility. Additional responsibilities may be requested by Chefs or Managers.

Requirements

Experience in sauté cooking techniques
Knowledge of various cooking techniques for meats, fish, and vegetables
Understanding of sanitation and safety procedures
Proficiency in knife handling and kitchen equipment operation
Ability to plate food according to specifications
Ability to clean and sanitize work areas and equipment

Responsibilities

Ensuring all items are cooked, prepared and garnished according to the recipe within the standard time frame.
Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with Restaurant manuals and instruction from Executive Chef, Sous Chef.
Follow sanitation and safety procedures including knife handling and kitchen equipment.
Plate all food items in accordance with guest orders and company specifications.
Clean and sanitize workstation utensils and equipment throughout the day.
Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers at any time.