Cook Saute

Responsible for all sauté menu items as assigned by chef. Potion and prepare food items prior to cooking such as fish, shellfish or meat. Other duties include plating and garnishing cooked items and preparing garnishes for sautéed food. Responsible for maintaining a sanitary kitchen work station. Chef/Sous Chef Complies with all potion sizes, quality standards, department rules, policies and procedures. Identify and select cuts of meat, poultry, shellfish, fish, game, fruit and vegetables to be used in sautéed food preparation. Prepare items for sautéing by portioning. Prepare, plate and garnish menu items, as designed by the chef, in a timely manner. Maintain a sanitary work station. Select and use knives, hand tools, utensils and equipment to produce food in the grill station Help other cooks and chefs on the line when necessary. Any other duties at the discretion of the owner. Requirements Skills Needed The ability to communicate and understand the English language. Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping. Some exposure, generally a minimum of one year, as a pantry cook or sauté chef. Knowledge of kitchen equipment and procedures and safety and sanitation regulations. Possess dexterity for using small tools and equipment. Physically able to lift and carry plates, boxes, bins and other objects weighing 35 pounds or more. #J-18808-Ljbffr Cucina Enoteca