Kitchen Line Cook - Saute

Sauté Line Cook Position The Sauté Line Cook position is about: Ensuring all items are cooked, prepared and garnished according to the recipe within the standard time frame. Using a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with restaurant manuals and instructions from Executive Chef, Sous Chef. Following sanitation and safety procedures including knife handling and kitchen equipment. Plating all food items in accordance with guest orders and company specifications. Cleaning and sanitizing workstation utensils and equipment throughout the day. Performing additional responsibilities, although not detailed, as requested by the chefs or managers at any time.