SAUTE COOK

Candidate must have an understanding what a Sauté Cook’s role is within the kitchen. Candidate must have a full understanding of the products used on this station, work well with others and with limited supervision; takes initiative; is flexible; is punctual; works with a sense of urgency; has knife skills; is Serve Safe certified in New Mexico and is able to follow standardized recipes.

Responsibilities include but are not limited to:

Set-up and preparation of items for one kitchen station (i.e. sauté, grill, cold-foods, pastry) following ADC approved prep lists and as assigned by the supervisor in charge

Maintaining cleanliness of work station and kitchen, walk-in, freezer, and reach-in at all times

Communicating with the supervisor-in-charge about specific product requirements (what and when an item is low or not available)

After completion of assigned duties, assisting others where necessary to promote teamwork

Assisting the cleaning staff, as necessary

Performing other duties, as may be assigned

All cook positions are trained on one or more stations within the kitchen.