Sauté

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Summary
Primary function is to prepare authentic, traditional French food maintaining high standards of food quality and food safety to guarantee guest satisfaction. Ensure that orders are prepared and garnished properly, according to specification, before handing to guests. Ensure that hot food is served hot, cold food is served cold and that inferior products are never served. 100% compliance to food safety standards is essential.

Essential Duties and Responsibilities

• Operational Duties
  • All items are cooked, prepared and garnished according to the recipe within the standard cook or preparation time frames.
  • Ensure that all foods used in preparation meets La Madeleine specifications for quality, shelf life and brand.
  • Urgently (within a timely manner) communicate food items to be prepared by other line stations where applicable.
  • Keep updated and knowledgeable on all recipe changes. Utilize the most updated recipes as dictated by management.
  • Follow the procedure for recipe execution as stated in the Position Training Handbook.
  • Clean and sanitize workstation, utensils and equipment throughout the day. Always work clean, following the Food Handling Procedures as stated in the Position Training Handbook.
  • Keep all food, prepared and received, in proper rotation. “First In First Out”.
  • Communicate product issues such as “shortages” and “outs” with all line positions, cashiers and management.
  • Complete assigned prep work, as per Prep List. Stock station, as per par levels listed on the prep list. Set up station with proper utensils and equipment as per the Line and Station Set up Guide. Complete cleaning duties as assigned by management.
  • Communicate with management throughout the shift for product par levels necessary for the time of day.
  • Assist with putting product orders away and organizing storage and walk-ins according to layout schematic.
  • Perform other duties and responsibilities as requested.
• Accountability
  • Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities.
  • Must be able to perform duties to ensure guest satisfaction. Must produce items 100% to recipe specifications to ensure guest satisfaction and control food costs.

• Qualification Standards
  • Lifts and carries sacks and cases of up to 45 pounds, up to 20 times per shift; places these items on high shelves and walk-in freezer.
  • Frequent bending and stooping.
  • Works indoors.
  • Hazards include but are not limited to broken glass and metal cans, burns, cuts, slipping and tripping.
  • Able to work with different types of kitchen equipment: Convection ovens, rotisserie oven, open flame burners, and knives.
  • Able to read menu items, recipes and handwritten orders.
  • Able to hear orders from kitchen, cashiers, Managers, and/or guests in the midst of loud background noises.
  • Stands/works/moves during entire shift.
  • Uses hands to prepare food 99% of the time.
  • Able to pass recipe and food quality tests as required.

Educational Requirements

• High school diploma or GED equivalent preferred.