Saute Cook
Saute Cook
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Job Description
JOB DESCRIPTION
JOB TITLE Saut Cook
REPORTS DIRECTLY TO SeniorRanking Employee Restaurant Manager or Owners
QUALIFICATIONS Previous Experience of restaurant work with Line Cooking experience and adequate food preparation/handling skills
BASIC FUNCTION:
- Keep the restaurant area Clean Safe and Sanitized
- Help meet & greet all customer in a way that is pleasant cheerful and helpful
- Meet and maintain demands of service
- Acts in accordance with Restaurant Policies
- Empowering yourself and those around you to perform on a higher level
Principal Accountabilities and Objectives:
The Saut Cook is expected to help the restaurant fellow staff members managers and its owners to serve the customer and manage their station to achieve Total Customer Satisfaction Each customers visit to the restaurant should meet or exceed their expectations of Quality in Food & Service Cleanliness and Value all in a Fun Environment.
Standards & Expectations
- Coming to work ontime dressed clean Naked Noodle logo shirts and hats as well as wearing denim jeans/shorts in good condition
- Greet every guest warmly and sincerely
- Use our Standard MethodofPrep sheets and Recipes for preparing all menu items.
- Communicatewithotherstaff members verbally.
- Understand and comply consistently with our standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
- Support and carry out all restaurant policies and management philosophies
- Attend all required employee meetings and brings suggestions for improvement.
- Promptly reports equipment and food quality problems to Restaurant Manager
- Establishing and maintaining a good rapport with all staff members
- Work without supervision in your station by showing initiative and desire to succeed
- Knowledge of fire and evacuation procedures
- Perform other related duties as assigned by the Kitchen / Dinner Supervisor or manageronduty
- Helping to thank all customers for their patronage and invites them back
Prep
- Atthestart of eachshift review the DailyPrep List which should be completedand do thorough review of items used for service to ensure nothing was missed
- Inform Restaurant Manager and next shift Saut Cook of any prep shortages.
- Maintain a professional and proactive attitude with entire restaurant staff
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Organization with labeling rotating and prep for entire kitchen food stores
Service & Production
- Keeps managers/owners informed of all potential and actual service problems
- Following guidelines set forth by Restaurant Manager for Following recipes Method of Preparations and Production Procedures
- Stock and maintain sufficient levels of food products at line station to assure a smooth lunch or dinner service as well as restock for next shift.
- Use and understand POS ticket system.
- Prepare variety of Noodle and Salad dishes accurately and in a timely manner
- Assumes 100 responsibility for quality and presentation of products served.
- Provide direction for Dish/Prep cook for prioritizing and delegating prep list and cleaning items
- Ensure correct portioning utensils are being used during service e.g. ladles scoops tongs.
- Seeking out answers to questions for recipes production procedures product waste time management and consistency
- Communicating with staff on production and service related issues
- If closing the restaurant follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
- Sign off on dishwasher closing list prior to them leaving their shift.
Sanitation
- Maintainacleanandsanitarywork areaincludingtablesshelveswalls pastacookers sautburners oven refrigeration equipment and especially floors.
- Completing your required Daily Cleaning Task for the scheduled day
- Safety and knowledge of all operation procedures for kitchen equipment
- Completing all sanitation and cleaning procedures in kitchen and related areas required for opening and closing
- Maintain personal hygiene and cleanliness
Qualification Skills and Knowledge
- Position requires bending stooping and some heavy lifting (minimum of 50lbs)
- A minimum of 2 years of experience in kitchen preparation and cooking.
- Be able to work in standing position for extended periods of time up to 8 hours)
- Atleast6monthsexperienceinasimilar capacity
- Good reading and communication skills
- Adequate Knife Skills
- Knowledge of proper food sanitation & safety standards
- Ability to process large amounts of information in a short period of time
- Ability to follow directions and be delegated upon
- Menu spec and sanitation testing involved
- Punctuality and regular and reliable attendance.
- Honesty and Integrity
Responsibilities and Duties of Saut Cook
Working in a Fastcasual restaurant is a challenge. It is fast work and you are often running around a lot especially during the rush period. Having a sense of urgency is paramount. Our turnover of customers is a very short amount of time multiplying the number of orders taken and cleaning of the tables. Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at.
In spite of the pressure of work it is important to remember to be cheerful friendly and considerate of the customers needs. Preparing your station and keeping up with its demand relies solely on you. There are many opening side and closing duties needed for the restaurant to function in a productive cycle which you will be expected to participate in including food preparations. These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain.
Firehouse Subsis a restaurant chain with a passion for hearty and flavorful food heartfelt service and public safety. Founded in Jacksonville Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen Firehouse Subs is a brand built on decades of fire and police service hot and hearty subs piled high with the highest quality meats and cheeses and its commitment to saving lives through the establishment of the nonprofit Firehouse Subs Public Safety Foundation.
The founders are the real deal the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year based on recent Technomic Insight consumer data Firehouse Subs was named the No.1 brand in the restaurant industry that Supports Local Community Activities. This year Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment with a minimum donation of $1 million.
Our mission is to carry on our commitment to and passion for:
- Hearty and Flavorful Food
- Heartfelt Service and
- Public Safety
This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant and not to Firehouse Subs Corporate.
Employment Type
Full-Time
