Job description: Line/Sauté Cook
We are looking for experienced and professional Line/Sauté Cooks to prepare food to our Chef’s specifications and to set up stations for menus. Line/Sauté cook duties will consist of assisting the Executive and Sous Chef with their daily tasks. The successful candidate will play a key role in contributing to our Club's Member satisfaction. Candidates should be self-motivated, self-directed and to provide premier food service, quality and consistency to Club Members and their guests. The ideal candidate will be passionate and motivated with a team player mentality. Strong attention to detail, along with the ability to multi-task is required.
Responsibilities:
-Set up and stock stations with all necessary supplies
-Prepare food (e.g. chopping, butchering meat, or preparing sauces)
-Cook menu items in cooperation with the rest of the kitchen staff
-Answer, report and follow Executive or Sous Chef’s instructions
-Clean up station and take care of leftover food; help other kitchen staff
-Stock inventory appropriately. Receive and check-in inventory accordingly
-Ensure that food is cooked and presented in high quality, and consistent fashion
-Comply with nutrition and sanitation regulations and safety standards
-Maintain a professional approach with co-workers both in BOH and FOH
Requirements:
-Proven cooking experience as a line chef, restaurant cook or prep cook
-Understanding of cooking methods, ingredients, equipment and procedures
-Strong attention to detail, along with the ability to multi-task
-Accuracy and speed in executing assigned tasks
-Familiar with industry’s best practices
-Culinary school diploma preferred
Benefit Conditions:
-Waiting period may apply
-Only full-time employees eligible
This Company Describes Its Culture as:
Outcome-oriented results-focused with strong performance culture
Team-oriented cooperative and collaborative
Working days (normally):
-Tuesday, Wednesday, Thursday, Friday, Saturday
-Sunday, Monday (some)