Sauté Line Cook — Precision Prep & Plating

Cucina Enoteca; Del Mar (CA); Sur place; USD 36 000 - 54 000; Plein temps

Résumé du poste

Wet Willie's in Del Mar, CA is seeking a dedicated sauté cook responsible for all sauté menu items, portioning, and garnishing under the chef's guidance. You will plate dishes quickly while maintaining a sanitary station and assisting line cooks as needed.

The role requires good English communication, stamina to stand and move quickly for long shifts, and experience as pantry or sauté cook. Safety, equipment knowledge, and safe lifting are essential, with duties including prep, timing, and

Qualifications

• Ability to communicate and understand English.
• Stand and move quickly for long shifts (up to 8 hours).
• Minimum of 1 year experience as pantry cook or sauté chef.
• Knowledge of kitchen equipment, procedures, safety and sanitation regulations.
• Dexterity for using small tools and equipment.
• Physically able to lift and carry 35 pounds or more.

Responsabilités

• Prepare, portion and sauté menu items, following chef directions.
• Plate, garnish and present dishes in a timely manner.
• Maintain a sanitary kitchen station and comply with safety standards.
• Identify and select ingredients for sautéed dishes.
• Assist other cooks and chefs on the line as needed.

Connaissances

English communication

Stamina

Experience as sauté/pantry cook

Kitchen safety & equipment knowledge

Dexterity with tools

Lifting 35+ lbs

Description du poste

• Responsible for all sauté menu items as assigned by chef. Potion and prepare food items prior to cooking such as fish, shellfish or meat. Other duties include plating and garnishing cooked items and preparing garnishes for sautéed food. Responsible for maintaining a sanitary kitchen work station.
• Chef/Sous Chef
• Complies with all potion sizes, quality standards, department rules, policies and procedures.
• Identify and select cuts of meat, poultry, shellfish, fish, game, fruit and vegetables to be used in sautéed food preparation.
• Prepare items for sautéing by portioning.
• Prepare, plate and garnish menu items, as designed by the chef, in a timely manner.
• Maintain a sanitary work station.
• Select and use knives, hand tools, utensils and equipment to produce food in the grill station
• Help other cooks and chefs on the line when necessary.
• Any other duties at the discretion of the owner.

Requirements

• Skills Needed
  • The ability to communicate and understand the English language.
  • Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.
  • Some exposure, generally a minimum of one year, as a pantry cook or sauté chef.
  • Knowledge of kitchen equipment and procedures and safety and sanitation regulations.
  • Possess dexterity for using small tools and equipment.
  • Physically able to lift and carry plates, boxes, bins and other objects weighing 35 pounds or more.