Saute Line Cook

Summary:

The Saute Line Cook prepares orders for resort guests and maintains high quality standards by daily prep, production, set up and service of a la carte dinners; The Saute also participates in the production of meals for special functions.  Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

Qualifications:

• Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing, and repetitive motions.
• Ability to perform light work (defined as exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently and/or a negligible amount of force constantly to move objects).
• Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 20 pounds of force constantly to move objects).
• Ability to perform heavy work (defined as exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
• Ability to perform very heavy work (defined as exerting in excess of 100 pounds of force occasionally and/or in excess of 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
• Have prior culinary experience in hotels or resorts.
• Be honest beyond reproach.
• Be service oriented with a proven track record of applying service principles in dealing with guests and employees.
•  Have strong communication skills.
• Be even tempered and respectful of others.
• Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
•  Look and act as a professional in all situations and exemplify the best of serious professional in the food business.
• Possess a degree in culinary arts or related field.
• Are ServSafe certified or able to be certified.

Duties and Responsibilities include the following.  Other duties may be assigned.

• Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the BH Employee Handbook
• Begins work each day at the time posted on the schedule
• Reports safety concerns or mechanical problems with any of the equipment to supervisor for prompt attention
• Requisition ingredients and supplies
• Set up the Cook's station
• Use standard recipes to prepare products
• Sharpen, use and maintain knives
• Clean and season griddles and pans
• Use kitchen equipment
• Thaw frozen food
• Peel, cut and mix food
• Prepare garnishes
• Boil, blanch, steam, simmer, and poach
• Sear meat, poultry or fish
• Stew meats
• Sauté foods
• Prepare sauces
• Prepare banquet meals
• Prepare reception food
• Portion products for preparation and service
• Store and inventory supplies at the end of the shift
• Clean, re-stock, and close the Work Station
• Completes other duties as required and requested
• Demonstrates teamwork and respect at all times to co-workers
• Ability to use, or learn to use the following equipment:
  • Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer