Sauté Cook

General Purpose: Assists culinary staff in meeting daily operation goals by preparing various food products for restaurant and banquet operations, guest consumption and enjoyment.

$19.00 - $22.00 per hour Essential Duties: * Prepares the proper amount of food according to production or forecast sheets and production plans.

* Prepares items in accordance with established recipes for a consistent product.

* Learns and maintains standards in food production and quality.

* Expedite orders in a timely manner.

* Practices excellent operational sanitation.

* Executes scheduled banquet functions.

* Checks and dates all deliveries received reporting any variances to chef in charge.

* Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.

* Monitors inventory rotation to maintain fresh product with little or no waste.

* Prepares inventory requisition and receives supplies as necessary for quality production.

* Communicate equipment repair needs with the chef in a timely manner.

* Incorporates safe work practices in job performance.

* Performs other duties as required.

Education/Experience: High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.

Physical Demands: Frequently stands, uses hands to finger, handle, or feel, talks, hears, tastes and smells.

Regularly walks and reaches with hands and arms.

Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls.

Regularly lifts up to 50 pounds and occasionally lifts up to 100 pounds (team lift). Certificates/Licenses: Sanitation Training.

Job Knowledge, Skill, and Ability Preferences: * Ability to read and speak English may be required in order to perform the duties of the job (e.g.

the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).