Saute Cook
The line cook will work at various stations within the culinary department. He/she will prepare food to
the exact chef’s specifications. Line cook duties will consist of assisting culinary management with
their daily tasks. The line cook will play a key role in contributing to our internal and external Member’s
satisfaction and goals.
Responsibilities
Stock and Set up respective stations with all necessary supplies, as needed
Maintain a clean workstation area, including kitchen equipment, tables, and shelves
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items accordingly, in cooperation with the rest of the kitchen staff
Ensure that food is prepared consistently with high quality and in a timely fashion
Follow the required nutrition and sanitation regulations, including safety standards
Prepare ingredients then cook and assemble dishes as indicated by recipes ensuring quality
and freshness of ingredients and food products
Perform portion control and minimize waste to keep costs within forecasted range
Ensure that all dishes are prepared in a timely manner by restocking ingredients at
workstation and meeting prep times to ensure smooth delivery
Maintain a positive and professional approach with coworkers and customers
Must comply with all applicable sanitary, health, and personal hygiene standards
Clean-up workstation and take care of food ingredients
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