Saute Cook

Candidate must have an understanding what a Sauté Cook’s role is within the kitchen. Candidate must have a full understanding of the products used on this station, work well with others and with limited supervision; takes initiative; is flexible; is punctual; works with a sense of urgency; has knife skills; is Serve Safe certified in New Mexico and is able to follow standardized recipes. 

Responsibilities include but are not limited to:

• Set-up and preparation of items for one kitchen station (i.e. sauté, grill, cold-foods, pastry) following ADC approved prep lists and as assigned by the supervisor in charge

• Maintaining cleanliness of work station and kitchen, walk-in, freezer, and reach-in at all times

• Communicating with the supervisor-in-charge about specific product requirements (what and when an item is low or not available)

• After completion of assigned duties, assisting others where necessary to promote teamwork

• Assisting the cleaning staff, as necessary

• Performing other duties, as may be assigned

All cook positions are trained on one or more stations within the kitchen.

Compensation Based on Experience