Saute Cook

Saute CookFull Time • Joe CobbJOB DESCRIPTIONJOB TITLE Sauté CookREPORTS DIRECTLY TO Senior-Ranking Employee, Restaurant Manager, or OwnersQUALIFICATIONS Previous Experience of restaurant work with Line Cooking experience and adequate food preparation/handling skillsBASIC FUNCTION:Keep the restaurant area Clean, Safe and SanitizedHelp meet & greet all customer in a way that is pleasant, cheerful and helpfulMeet and maintain demands of serviceActs in accordance with Restaurant PoliciesEmpowering yourself and those around you to perform on a higher levelPrincipal Accountabilities and Objectives:The Sauté Cook is expected to help the restaurant, fellow staff members, managers and its owners to serve the customer and manage their station to achieve Total Customer Satisfaction - Each customer's visit to the restaurant should meet or exceed their expectations of Quality in Food & Service, Cleanliness and Value all in a Fun Environment.Standards & ExpectationsComing to work on-time, dressed clean Naked Noodle logo shirts and hats, as well as wearing denim jeans/shorts in good conditionGreet every guest warmly and sincerelyUse our Standard Method-of-Prep sheets and Recipes for preparing all menu items.Communicatewithotherstaff members verbally.Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.Support and carry out all restaurant policies and management philosophiesAttend all required employee meetings and brings suggestions for improvement.Promptly reports equipment and food quality problems to Restaurant ManagerEstablishing and maintaining a good rapport with all staff membersWork without supervision in your station by showing initiative and desire to succeedKnowledge of fire and evacuation proceduresPerform other related duties as assigned by the Kitchen / Dinner Supervisor or manager-on-dutyHelping to thank all customers for their patronage and invites them backPrepAtthestart of eachshift, review the DailyPrep List, which should be completed,and do thorough review of items used for service to ensure nothing was missedInform Restaurant Manager and next shift Sauté Cook of any prep shortages.Maintain a professional and proactive attitude with entire restaurant staffPortion food products prior to cooking according to standard portion sizes and recipe specifications.Organization with labeling, rotating and prep for entire kitchen food storesService & ProductionKeeps managers/owners informed of all potential and actual service problemsFollowing guidelines set forth by Restaurant Manager for Following recipes, Method of Preparations and Production ProceduresStock and maintain sufficient levels of food products at line station to assure a smooth lunch or dinner service as well as restock for next shift.Use and understand POS ticket system.Prepare variety of Noodle and Salad dishes accurately and in a timely mannerAssumes 100% responsibility for quality and presentation of products served.Provide direction for Dish/Prep cook for prioritizing and delegating prep list and cleaning itemsEnsure correct portioning utensils are being used during service e.g. ladles, scoops, tongs.Seeking out answers to questions for recipes, production procedures, product waste, time management and consistencyCommunicating with staff on production and service related issuesIf closing the restaurant, follow the closing checklist for kitchen stations. Assist others in closing the kitchen.Sign off on dishwasher closing list prior to them leaving their shift.SanitationMaintainacleanandsanitarywork areaincludingtables,shelves,walls, pastacookers, sautéburners, oven, refrigeration equipment and especially floors.Completing your required Daily Cleaning Task for the scheduled daySafety and knowledge of all operation procedures for kitchen equipmentCompleting all sanitation and cleaning procedures in kitchen and related areas required for opening and closingMaintain personal hygiene and cleanlinessQualification, Skills and KnowledgePosition requires bending, stooping and some heavy lifting (minimum of 50lbs)'A minimum of 2 years of experience in kitchen preparation and cooking.Be able to work in standing position for extended periods of time ( up to 8 hours)Atleast6monthsexperienceinasimilar capacityGood reading and communication skillsAdequate Knife SkillsKnowledge of proper food sanitation & safety standardsAbility to process large amounts of information in a short period of timeAbility to follow directions and be delegated uponMenu spec and sanitation testing involvedPunctuality and regular and reliable attendance.Honesty and IntegrityResponsibilities and Duties of Sauté CookWorking in a Fast-casual restaurant is a challenge. It is fast work and you are often running around a lot especially during the "rush" period. Having a "sense of urgency" is paramount. Our turnover of customers is a very short amount of time, multiplying the number of orders taken and cleaning of the tables. Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at.In spite of the pressure of work, it is important to remember to be cheerful, friendly and considerate of the customers' needs. Preparing your station and keeping up with its demand relies solely on you. There are many opening, side and closing duties needed for the restaurant to function in a productive cycle, which you will be expected to participate in including food preparations. These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain.Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation.The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million.Our mission is to carry on our commitment to and passion for:Hearty and Flavorful FoodHeartfelt Service, andPublic SafetyThis franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.