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