JOB DESCRIPTION

JOB TITLE                                                   Sauté Cook

REPORTS DIRECTLY TO                        Senior-Ranking Employee, Restaurant Manager, or Owners

 QUALIFICATIONS   Previous Experience of restaurant work with Line Cooking experience and adequate food preparation/handling skills

BASIC FUNCTION:             

1. Keep the restaurant area Clean, Safe and Sanitized
2. Help meet & greet all customer in a way that is pleasant, cheerful and helpful
3. Meet and maintain demands of service
4. Acts in accordance with Restaurant Policies
5. Empowering yourself and those around you to perform on a higher level

Principal Accountabilities and Objectives:

The Sauté 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 customer’s 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 on-time, 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 Method-of-Prep 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 manager-on-duty
• Helping to thank all customers for their patronage and invites them back

Prep

• Atthestart of eachshift, review the DailyPrep List, which should be completed,and do thorough review of items used for service to ensure nothing was missed
• Inform Restaurant Manager and next shift Sauté 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 areaincludingtables,shelves,walls, pastacookers, sautéburners, 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 Sauté Cook

Working in a Fast-casual 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.