Saute Line Cook (2pm-10pm)

BASIC FUNCTION: Preparing, cooking, plating, garnishing food, and following par sheets and recipes.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

1. High school diploma or equivalent.
2. Minimum 2 years line experience - emphasis on seasonal and local ingredients
3. Minimum 2 years culinary experience in a multi unit hotel or conference center.

ESSENTIAL FUNCTIONS:

1. Complete all assignments requested by Chef or Executive Chef.
2. Preparations for fish, pasta, vegetables
3. Maintaining a sanitized and well-organized kitchen.
4. Preparing workstations for cooking.
5. Preparing and maintaining kitchen equipment.
6. Checking the quality of the ingredients.
7. Preparing cooking ingredients using various techniques.
8. Cooking food using various culinary techniques.
9. Arranging food and ensuring appealing presentation.
10. Manage food storage, stock, and ingredient orders.
11. Carry out policies and procedures of the Resort and OTH Hospitality.

MARGINAL FUNCTIONS:

1. Timely execution of all responsibilities and requests.
2. Maintain a high level of sanitation, safety and food quality.
3. Maintain a superior level of professionalism.
4. Maintain ongoing education programs for sanitation and safety.
5. Knowledge of use, cleaning, safe handling and breakdown equipment.
6. Must understand and comply with house policies and procedures, job description, chemical labels and other instructions.

ENVIRONMENT: Work entails varying level of noise, temperature and air quality. Open-air kitchen, good ventilation and ligh