Saute Cook

River & Fort; Saint Augustine (FL); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking passionate and ambitious Prep team members to join their Back of House team. This role involves ensuring quality standards, managing food sanitation, and supporting menu development alongside the Executive Chef. The ideal candidate will thrive in a dynamic environment, demonstrating strong organizational skills and a commitment to excellence. If you are reliable, detail-oriented, and eager to contribute to a vibrant culinary team, this opportunity offers the chance to grow and make a significant impact in a bustling restaurant setting.

Qualifications

• Minimum 1 year experience in a high-volume restaurant.
• Ability to adapt to changing priorities and manage workloads.

Responsibilities

• Manage adherence to quality standards and food safety regulations.
• Partner with Executive Chef for menu development and training.

Skills

Organizational Skills

Multi-tasking

Attention to Detail

Effective Communication in English

Adaptability

Job description

Looking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food and join our Back of House Prep team, ensuring the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons.

Key Accountabilities:

1. Actively manage adherence to quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
2. Actively develop skillset and drive growth.
3. Impact restaurant profitability by minimizing waste and using recipe guidance.
4. Ensure Back of House facilities are maintained.
5. Represent, support, and protect the brand.

Responsibilities:

Menu Development

1. Partner with Executive Chef in coordinating new menu item line station assignments.
2. Maintain new menu recipe documentation at restaurant level.
3. Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.

Quality Standards

1. Work with Executive Chef on food quality.
2. Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique.
3. Understand all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance.
4. Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify.

Operations

1. Ensure adherence to operating systems, procedures, and standards.
2. Ensure all company specifications are followed.
3. Maintain strict adherence to proper food safety and sanitation procedures.
4. Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents.
5. Partner with Executive Chef in managing housekeeping systems and ongoing repair and maintenance programs to properly maintain the restaurant.

Qualifications:

1. Minimum 1 year experience in a high-volume restaurant.
2. High-level organizational skills with multi-tasking capabilities.
3. Ability to adapt to changing priorities and manage workloads with minimum direction.
4. High attention to detail and follow through.
5. Dependable, reliable, and highly motivated.
6. Ability to communicate effectively in English.
7. Able to work 10-hour plus shifts.
8. Able to stand, sit or walk for extended periods of time.
9. Able to grasp, lift and/or carry up to 50 lbs. as needed.
10. Finger/hand dexterity to operate kitchen machinery and knives.
11. Able to withstand changes in temperature, occasional smoke, steam, and heat.
12. Able to work in a confined area.
13. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.