Cook - Weekend Shift

Saut Cook
Performing their duties as prescribed by the quality standards established by the Executive Chef and Culinary Manager. Saut cooks all meats, seafood, poultry, and other foods according to recipes and standards.
Set up and see that the saut station is ready to serve fifteen (15) minutes before service.
Make sure that all food is of the highest possible quality before leaving the window.
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.
Covers, dates, and neatly stores all meats, poultry, seafood, and other food items.
Sets up, maintains, and breaks down prep station.
Ensures that workstations and equipment are clean and sanitary.
Adheres to state and local health and safety regulations.
Maintains neat, professional appearance and observes personal cleanliness rules at all times.
Assists with other duties as instructed by the Culinary Manager and Executive Chef.
Properly store all food, which must be covered, dated, and rotated daily to ensure proper portion control and quality.
Check-in with the Culinary Manager at the beginning of the shift for instructions.
Keep par stocks at proper levels. Inform management of any problems concerning food quality or production control.
Follow "Clean as you work" policy; responsible for sanitation and cleanliness of station at all times.
Maintain high standards of quality and appearance for all food prepared and served.
Attend all kitchen employee meetings.
At the end of the shift, clean the entire station, including reach-ins, shelves, and steam table. All unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check-out with Culinary Manager; keep walk-in clean and organized at all times.
Clean any kitchen equipment used immediately following its use.
Must be able to work weekends and holidays as well as overtime.
High School Diploma or General Education Diploma (GED); three months related experience and/or training; Must become familiar with and work with all kitchen equipment and machinery.
Must be self-motivated and customer service oriented.
The employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.
Why Work for an Ethos Hospitality Company?
Love and serve each other and our guests