Saute Cook

BASIC FUNCTION: Take full responsibility in the day-to-day production of the restaurant kitchen. Assume full responsibility and accountability during Chef’s absence. Keep solid commitment to guest, staff and professional needs.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

v High school diploma or equivalent.

v Three years culinary school training.

v Three years culinary experience in a multi unit hotel or conference center.

ESSENTIAL FUNCTIONS:

1. Supervise, in absence of Chef, and participate in the preparation and execution of the menu.

2. Complete all assignments requested by Chef or Executive Chef.

3. Operate the kitchen in a profitable manner as outlined in the budget.

4. Monitor production and quality levels of all food products.

5. Monitor incoming food product to insure proper quality.

6. Train, develop and maintain employee skills and relations.

7. Monitor all refrigeration and dry storage for proper handling and rotation.

8. Carry out policies and procedures of the Resort and OTH Hospitality.

MARGINAL FUNCTIONS:

1. Timely execution of all responsibilities and requests.

2. Maintain a high level of sanitation, safety and food quality.

3. Maintain a superior level of professionalism.

4. Maintain ongoing education programs for sanitation and safety.

5. Knowledge of use, cleaning, safe handling and breakdown equipment.

6. Must understand and comply with house policies and procedures, job description, chemical labels and other instructions.

ENVIRONMENT: Work entails varying level of noise, temperature and air quality. Open-air kitchen, good ventilation and ligh

Source: Hospitality Online