Saute Cook

  • Fig & Olive - Newport Beach
  • Newport Beach, CA, USA
  • Oct 03, 2019
Full time Chefs, Cooks, Food Preparation Workers

Job Description

FIG & OLIVEis about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.PURPOSEThe purpose of a Saute Cook is to prepare food, help the kitchen workers in the preparation of food items, organizing delivery, setting up allocated stations for menu, and butchering proteins as instructed by the Chef while being compliant with standards.GENERAL RESPONSIBILITIES & DUTIESSet up station according to restaurant guidelinesPrepare all food items as directed in sanitary and timely mannerAssist organization of delivery during morningsFollow recipes, portion controls, and presentation specifications as set by the restaurantRestock all items as needed throughout the shiftClean and maintain station while practicing exceptional safety, sanitation and organizational skillsUnderstand and demonstrate proper use and maintenance of all kitchen equipmentAssist with cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areasPerform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any timePrepare a variety of food: meat, seafood, poultry, vegetables and cold food itemsEncompass perfect knowledge of butchering meat and fishCover, date and correctly store all food preparation itemsUtilize food preparation tools in accordance with manufacturer instructionsClose kitchen correctly and follow the closing protocol made per stationAssist all duties assigned by the Chef de Cuisine or Sous ChefsMINIMUM QUALIFICATIONS & REQUIREMENTSA minimum of 2-3 years in upscale high volume restaurantProfessional communication skillsAbility to take directionAbility to work in a team environmentAbility to work calmly and effectively under pressureMust have problem solving abilities, be self-motivated and organizedCommitment to quality service, and food and beverage knowledgeMust be able to work nights, weekends and some holidaysMust be able to speak, read and understand basic cooking directionsUnderstanding and knowledge of safety, sanitation and food handling proceduresMust be a team player & possess the ability to handle situations as they arise (i.e. irate guests)Ability to stand for long periods of timeAbility to occasionally lift 25 lbs or moreMust have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidaysFood Handlers CardThe statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.