Saute Cook

MINIMUM 4  YEARS EXPERIENCE IN THIS SPECIFIC POSITION

1. Report to work in uniform at posted scheduled times.

2. Sets up the sauté station.

3. Sautés all meats on the menu when ordered.

4. Prepares sauces and accompanying garnishes for all sautéed menu items.

5. Set-up and see that sauté station is ready to serve fifteen (15) minutes prior to dinner service.

6. Make sure that all food is of the highest possible quality before leaving the window.

7. 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.

8. Covers, dates and neatly stores all meats, poultry, seafood and other food items.

9. Cleans and sanitizes the sauté station.

10. Sets up, maintains and breaks down prep station.

11. Notifies Sous Chef in advance of all expected shortages.

12. Ensures that workstation and equipment are clean and sanitary.

13. Adheres to state and local health and safety regulations.

14. Maintains neat professional appearance and observes personal cleanliness rules at all times.

15. Maintains safety and security in workstation.

16. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef.

17. Inform supervisor of any items that were unfinished before service.

18. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.

19. Follow all safety procedures for operating and cleaning all machinery at all times.

20. Check in with Sous Chef at the beginning of shift for instructions.

21. Keep par stocks at proper levels. Increase or decrease production as necessary.

22. Inform management of any problems concerning food quality or production control.

23. Follow “Clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 24. Maintain high standards of quality and appearance for all food prepared and served.

24. Wear clean uniform at all times.

25. Attend all kitchen employee meetings.

26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All unnecessary food must be returned to walk- in on proper shelf, all inserts clean. Check-out with Sous Chef; keep walk-in clean and organized at all times.

27. Clean any kitchen equipment used immediately following its use.

28. Must be able to work weekends and holidays as well as overtime.

29. Perform other duties as assigned.