Saute - HZ LM Casual Foods

Saute

Position Purpose

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 Responsibilites

• 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.
• Clean and sanitize workstation, utensils and equipment throughout the day. Always work clean, following the Food Handling Procedures.
• 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.
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Qualification Standards

• Stands/works/moves during entire shift with frequent bending and stooping. Lifts and carries sacks and cases of up to 30 lbs. multiple times per shift.
• Be able to acknowledge hazards such as broken glass, burns, slipping, and tripping.
• Able to work with different types of kitchen equipment including, but not limited to: stove with open flames, convection ovens, warming drawers, soup kettles, hot plate area, coffee /tea brewing machine, and bread slicer.
• Be able to read menu items and understand ticket orders.
• Be able to hear and communicate with managers, associates, and guests in the midst of loud background noises.
• Be able to pass recipe and food quality tests as required.
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Now Hiring – Competitive Pay plus tip pool for Associates

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