Sauté Cook

Corporate Management Group•Cleveland, OH

6d•Onsite

About The Position

Performing their duties as prescribed by the quality standards established by the Executive Chef and Culinary Manager. Sauté cooks all meats, seafood, poultry, and other foods according to recipes and standards.

Requirements

High School Diploma or General Education Diploma (GED); three months related experience and/or training; or equivalent combination of education and experience.
Must become familiar with and work with all kitchen equipment and machinery.
Present a positive, professional image.
Must be self-motivated and customer service oriented.
Strong interpersonal as well as written and oral communication skills.
Reliable and predictable attendance.
Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

Responsibilities

Report to work at posted scheduled times.
Set up the sauté station.
Sautés all meats on the menu when ordered.
Prepares sauces and accompanying garnishes for all sautéed menu items.
Set up and see that the sauté station is ready to serve fifteen (15) minutes before service.
Make sure that all food is of the highest possible quality before leaving the window.
Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.
Covers, dates, and neatly stores all meats, poultry, seafood, and other food items.
Cleans and sanitizes the sauté station.
Sets up, maintains, and breaks down prep station.
Notifies Sous Chef in advance of all expected shortages.
Ensures that workstations and equipment are clean and sanitary.
Adheres to state and local health and safety regulations.
Maintains neat, professional appearance and observes personal cleanliness rules at all times.
Maintains safety and security in the workstation.
Assists with other duties as instructed by the Culinary Manager and Executive Chef.
Inform supervisor of any items that were unfinished before service.
Properly store all food, which must be covered, dated, and rotated daily to ensure proper portion control and quality.
Follow all safety procedures for operating and cleaning all machinery at all times.
Check-in with the Culinary Manager at the beginning of the shift for instructions.
Keep par stocks at proper levels. Increase or decrease production as necessary.
Inform management of any problems concerning food quality or production control.
Follow “Clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
Maintain high standards of quality and appearance for all food prepared and served.
Wear a clean uniform at all times.
Attend all kitchen employee meetings.
At the end of the shift, clean the entire station, including reach-ins, shelves, and steam table. All Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check-out with Culinary Manager; keep walk-in clean and organized at all times.
Clean any kitchen equipment used immediately following its use.
Perform other duties as assigned.