Saute Cook

Position Description: Fry Cook Job Description
Reports to: Managing Partner/Department Manager
Job Summary:
Our mission is to provide an innovative and entertaining dining experience which will compel our
guests to become raving fans and create brand loyalty. Join us as a guest, leave as a friend.
Line cooks are responsible for prepping ingredients and assembling dishes according company
recipes and specifications. Additional Information: Minimum Qualifications

• Knowledge of basic restaurant hospitality and fully engaged, service minded attitude
• Food Safety certification, as state law requires
• Able to stand for 10 hours
• Able to lift at least 50 pounds
• Good hearing for safety and accurate communication (with or without accommodation)
• Must be able to read, write and speak in English
• Must have reliable transportation
• Basic computer usage skills
• Must possess valid food safety certification or any other food/alcohol certification if

required by state law

• Compliance with our dress and appearance policy including black slip resistant shoes

Responsibilities and Duties

• This position requires attendance as scheduled and policy and procedure compliance.
• Punch in, sign in and report to the General Manager/Department Manager on time.
• Check with Kitchen Manager/Manager for all specials. Preparation of lunch/dinner menu

items, amount of prep, quality of product and cleanliness of area.

• Maintain a friendly, pleasant attitude at all times.
• Stock food products/equipment needed for station, clean, set/prepare service area 15

minutes prior to service to ensure the station is totally equipped for service.

• Avoid leaving the station during peak periods.
• Follow sanitation and safety procedures.
• 100% Recipe Adherence.
• 100% responsibility for the quality of product served as recipes and spec sheets.
• Maintains good cleaning habits in area of assignment, including tables, shelves, grills,

broilers, fryers, tilt skillets, sauté burners, convection oven, flat top, range and
refrigeration equipment.

• Attend all scheduled employee meetings and offer suggestion for improvement.
• Maintains positive communication with fellow Team Members.
• Make certain all products needed to assure a smooth service period are well stocked.
• Rotate all perishable products properly.
• When closing, close properly following the checklist for your station. Assist others in

closing the kitchen.

• Keep a clean and professional appearance at all times.
• Check with supervisor of duty regarding condition of station at end of shift.
• Passes all general and departmental tests with 90% grade or greater.
• Perform other related duties as assigned by manager/general manager/shift supervisor.