SAG Line Cook-Landing FT - 2440

About the role

Under the supervision of the Saganing Culinary Supervisor, produce high volumes of food without compromising quality.

Responsibilities

• Aid in producing exquisite food items in large volumes while strictly following recipes.
• Maintain all sanitation rules and regulations.
• Cook or heat food for assigned station or location; cook menu item to guests' requests.
• Set up and tear down service line; stock products as needed.
• Prep food products for daily production and execution of menus.
• Maintain proper food rotation, first in first out.
• Ensure food is maintained at proper temperatures.
• Keep all equipment in an “as new” state.
• Produce all food products consistently without compromising quality.
• Follow the standard for the storage and handling of all food products.
• Prepare food to very high standards of taste and plate presentation.
• Properly present all products in accordance with Outlet standards.
• Maintain composure and produce in high volumes during peak volume times.
• Communicate with front and back of house any issues or problems.
• Keep area neat, clean and organized.
• Ensure that only the highest quality of foods are prepared and presented to guests and team members.
• Assist stewarding and custodial in daily kitchen cleanliness and maintenance (i.e., sweeping and mopping) and in ware cleaning areas (i.e., washing pots, pans and dishes).
• Practice Saganing Hospitality Rules with every internal and external guest.
• Provide excellent customer service for all internal and external customers of the operations at all times.
• Provide solutions for customer concerns and continually focus on customer service as our top priority.

Requirements

• Must be at least 18 years of age.
• Six months of restaurant cooking experience with increasing levels of responsibility, or six months of Saganing internal Culinary training.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Qualifications

• Knowledge of a full range of food preparation, principles and procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions.
• Skill in providing superior customer service to external and internal guests.
• Ability to work under high volume stressful situations.
• Ability to follow standardized recipes for quantity cooking.
• Ability to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Ability to safely operate various cooking equipment and kitchen appliances.
• Ability to carry out instructions furnished in verbal or written format.
• Ability to communicate effectively both verbally and in writing.
• Ability to handle multiple tasks and meet deadlines.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to work flexible hours including weekends, holidays, and varying shifts.

Skills

• Knowledge of a full range of food preparation, principles and procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions.
• Ability to provide superior customer service to external and internal guests.
• Ability to operate, breakdown, and clean commercial food service equipment used in quantity food production.
• Ability to work under high volume stressful situations.
• Ability to follow standardized recipes for quantity cooking.
• Ability to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Ability to safely operate various cooking equipment and kitchen appliances.
• Ability to carry out instructions furnished in verbal or written format.
• Ability to communicate effectively both verbally and in writing.
• Ability to handle multiple tasks and meet deadlines.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to work flexible hours including weekends, holidays, and varying shifts.

Benefits

N/A

Pay

$14.45/hr

Schedule

Flexible schedule to accommodate operational needs.