Saute Cook

Role & Responsibilities

• Assist in the daily operation of the culinary operations, as needed

• Work the line as instructed, producing exceptional dishes that represent BHIC standards

• Adhere to recipes, producing quality, high-end dishes consistently

• Understand all parts of the menu, being able to recreate each one

• Lear and master all recipes, kitchen protocols, and procedures

• Maintain the organization of all storage areas and products, ensuring a clean work area

• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations

• Ensure adherence to all health codes, periodically checking compliance

• Maintain adequate ticket times for Member experience

• Complete all opening, closing, and side duties, as needed and instructed

• Help maintain food costs by decreasing waste

• Be detail-oriented and able to prioritize in a fast-paced environment

• Solve problems, work as a team, be a leader, and inspire happiness

• Maintain up-to-date credentials, certificates, and licenses, as applicable

• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

• Proficient knowledge of kitchen operations

• Must possess attention to detail, follow-through, creativity, and a high level of motivation

• Ability to communicate effectively and professionally

• Willingness to learn and accept instruction

• Must possess a positive attitude and good work ethic

• High-end/Fine Dining culinary experience in a hospitality environment required

• Prior kitchen operations experience required

• High School Diploma or GED required