SAUTEE COOK

CASINO FANDANGO•Carson City, NV

2d•Onsite

About The Position

The Sautee cook for Duke’s Steakhouse will be responsible for preparing all the sauces, soups and entrees for the daily menu and specials. As well as help oversee the preparation of other menu items for taste and presentation.

Requirements

High School Diploma and/or GED preferred.
Must be at least 21 years of age.
Must have 3 to 5 years working in a kitchen, preparing cold food and salads for counter displays.
Follow recipes and create a consistent product.
Ability to work in a team and independently.
Ability to maintain composer in a fast-paced, potentially stressful environment.
Ability to read, write, speak and understand the English language.
Must present a well-groomed appearance.
Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
Excellent verbal and written communication skills.
ServSafe

Nice To Haves

Bi-lingual (English/Spanish) is a plus.

Responsibilities

Work alongside the Sous Chef and Room Chef in scheduling, product availability, employee breaks, daily specials, cleanliness and all safety concerns.
Responsible for preparing menu items as directed by the recipes provided by the Sous Chef and or Executive Chef.
Recognize and correct any product discrepancies and variations in quality, standards and specifications.
Prepare and cook all sautéed items according to restaurant recipes and standards, ensuring each dish’s quality and taste.
Work at least one station, maintaining the highest quality in finished product.
Practice proper knife handling skills.
Coordinate with the kitchen team to time dish preparation for synchronized plating and serving, maintaining a smooth flow during service hours.
Manage the sauté station by organizing ingredients, ensuring all necessary items are stocked before and during service.
Experiment with new sautéing techniques and ingredients to propose new menu items and specials to the head chef.
Assist with monthly restaurant inventory.
Clean and maintain the sautee station, including stovetops and utensils, to adhere to health and safety regulations.
Properly wrap, label, date and store all food items in their proper areas.
Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors.
Other duties as assigned.