Saut /prep Cooks

About the Role

Sauté Cook Performing their duties as prescribed by the quality standards established by the Executive Chef and Culinary

Manager. Sauté cooks all meats, seafood, poultry, and other foods according to recipes and standards. Set up and see

that the sauté 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.

Responsibilities

• Perform core duties as described.

Requirements

• Relevant experience or willingness to learn.

Benefits

• Benefits per job description.

Compensation

To be discussed.

Location & Schedule

Per job description.

How to Apply

Use the “Apply” button.