Saute Cook - Bistro 210 Clymer, NY

Kaizen Lab Inc.; New York (NY); On-site; Full time

Job summary

An established industry player is seeking a talented Sautee Cook to join their dynamic kitchen team. This role is crucial for maintaining high standards in food quality and guest satisfaction in a fast-paced fine dining environment. The ideal candidate will possess exceptional multitasking abilities, strong leadership skills, and a passion for culinary excellence. You'll work closely with the Executive Chef to create exquisite dishes, ensure compliance with health regulations, and lead a team dedicated to providing outstanding service. If you thrive in a collaborative atmosphere and are eager to make an impact, this opportunity is perfect for you.

Benefits

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid sick time

Paid time off

Referral program

Vision insurance

Qualifications

• Completion of culinary education or apprenticeship required.
• 5-7 years in high-volume fine dining kitchen experience needed.

Responsibilities

• Prepare food while maintaining quality standards in a fast-paced environment.
• Monitor line staff and ensure proper food preparation methods.

Skills

Multitasking

Leadership

Communication

Cooking Techniques

Food Safety Compliance

Education

Technical Culinary Education

5-7 years in Fine Dining

1-2 years Supervisory Experience

Job description

Job description

SUMMARY

The Sautee Cook reports to the Executive Chef with direction from the Food & Beverage Management Team to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Sautee Cook is directly responsible for exceeding guest expectations by maintaining quality standards, consistency, and costs while providing direction to line level staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

1. Produce an efficient food service while handling multiple priorities with a high degree of professionalism.
2. Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, GM or Food & Beverage Director.
3. Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
4. Ensure food is stored and cooked at correct temperatures by regulating temperature of ovens, broilers, grills, and roasters.
5. Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
6. Plate all food items in accordance with guest orders and company specifications then place on line for pick-up.
7. Monitor line staff to ensure proper food preparation methods, portion sizes, and garnishing and presentation of food.
8. Coordinate assignments of line staff to ensure strict quality standards, economical use of food, and timely execution.
9. Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling.
10. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
11. Implement procedures to constantly improve quality, profit, team productivity, and guest service standards.
12. Facilitate a team environment to deliver superior customer service and ensure complete guest satisfaction.
13. Partner with Executive Chef and Kitchen Team to create and prepare resort menus and weekly specials.
14. Work with the Executive Chef to investigate and resolve complaints regarding food quality, service, or accommodations.
15. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
16. Maintain procedures to ensure the security and proper storage of inventory and equipment, enforce adherence to operating instructions and minimize misuse of supplies to ensure reusable goods are not wasted, analyze supplies/equipment and associated expenses, including preventative maintenance, and research, evaluate and purchase supplies/equipment as needed.
17. Ensure confidentiality of all trade secrets, keeping all recipes, policies, and procedures secure.
18. Monitor compliance with health and fire regulations regarding food preparation.
19. All other duties as assigned.

QUALIFICATIONS

• Punctuality and dependability; willingness to work non-scheduled shifts if needed.
• Proven ability to calmly multitask in a fast-paced, high-demand environment.
• Ability to communicate effectively with team members and customers in a courteous, caring, and professional manner.
• Must possess superior leadership skills and demonstrate professionalism.
• Ability to follow directions and cook well with resort policies and standards in mind.

EDUCATION and/or EXPERIENCE

• Successful completion of a technical culinary education or apprenticeship program required or equivalent education/experience.
• 5-7 years of progressive experience in a high volume hotel or resort kitchen with a focus on fine dining required.
• 1-2 years of prior supervisory or management experience strongly preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

Job Types: Full-time, Part-time

Pay: $15.50 - $16.75 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Work Location: In person