SAG Line Cook-Landing

Open to Public, Open Until Filled

$14.45/hr

Under the supervision of the Saganing Culinary Supervisor, produce high volumes of food without compromising quality.

• Assist in producing exquisite food items in large volumes while strictly following recipes.
• Maintain all sanitation rules and regulations.
• Cook or heat food for assigned station or location; cook menu item to guests request.
• Set up and tear down service line; stock products as needed.
• Prep food products for daily production and execution of menus.
• Maintain proper food rotation, first in first out.
• Ensure food is maintained at proper temperatures.
• Keep all equipment in an “as new” state.
• Produce all food products consistently without compromising quality.
• Follow the standard for the storage and handling of all food products.
• Prepare food to very high standards of taste and plate presentation.
• Properly present all products in accordance with Outlet standards.
• Maintain composure and produce in high volumes during peak volume times.
• Communicate with front and back of house any issues or problems.
• Keep area neat, clean and organized.
• Ensure that only the highest quality of foods are prepared and presented to guests and team members.
• Assist stewarding and custodial in daily kitchen cleanliness and maintenance (i.e., sweeping and mopping) and in ware cleaning areas (i.e., washing pots, pans and dishes).
• Practice Saganing Hospitality Rules with every internal and external guest.
• Assist in maintaining a pleasant environment by removing and disposing of trash, cleaning up spills and clutter, and keeping work areas organized.
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

• Contact with the Saganing Culinary Supervisor and team members to ensure a smooth running operation.

• Must be at least 18 years of age.
• Six months of restaurant cooking experience with increasing levels of responsibility, or six months of Saganing internal Culinary training.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

• Must be able to pass Serv Safe Certification.
• Native American preference shall apply to all positions.

• Knowledge of a full range of food preparation, principles and procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions.
• Skill in providing superior customer service to external and internal guests.
• Skill in the operation, breakdown, and cleaning of commercial food service equipment used in quantity food production.
• Ability to work under high volume stressful situations.
• Ability to follow standardized recipes for quantity cooking.
• Ability to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Ability to safely operate…