What are the responsibilities and job description for the Sauté Cook position at The PM Lounge?

POSITION SUMMARY:
To sauté, pasta, vegetables and all meats, poultry and seafood, items prepared in the restaurant. Supervises food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of The PM Lounge.

ROLES AND RESPONSIBILITIES

Reports to work on time and is on saute station as indicated on the weekly work schedule. Uniform meets PML requirements and is maintained clean. Practices positive personal hygiene and cleanliness habits during all work shifts.

Sets up the saute station to include all food preparation equipment, plateware, food ingredients, smallwares and supply items needed for effective operation of the saute station. Follows the saute Station Checklist for station set-up.

Assists the Chef and/or Sous Chef in cutting meat, seafood etc.; when cutting proteins, follows the specifications, quality standards and procedures of PML.

Communicates frequently with the Chef to report all problems or discrepancies within the kitchen. This may include, but is not limited to the functioning and operation of all equipment; sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.

Assists the side cook and other kitchen personnel in food preparation as assigned by the Chef. Preps all food products according to the standards and procedures stated on the PML recipe cards.

Supervises the operation of the kitchen line during the service periods, coordinates and controls the quality, flow and timing of food. Ensures that all food items are prepared according to PML specifications, recipes, procedures, plate presentation and quality standards. Ensure our members have superior dining experience by correctly timing and serving all food products.

Ensures that the broil station and kitchen line operate in an organized, clean, and smooth and efficient manners, with a minimum level of noise. Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies. Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.

Stocks the oven to ensure that there is a sufficient quantity of “hot/cold plates” and that the plates are at the correct temperature for entrée service. Maintains and restocks regularly during the shift to meet the demands of the business.

Check the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plateware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Chef.

Selects the correct cut of meat to match the desired cooking temperature.

Correctly seasons, cooks and plates all entrées (meat, poultry and seafood) and ensures that all food is prepared and served up to PML standards of quality, presentation and timing. Serves all entrées “from our sauté – to the plate – to the member;” food is never held on the line.

Salary : $21 - $25

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