Saute" and Fish Cook

Station Setup & Prep: Sets up the station 15-30 minutes before service, ensuring all ingredients are prepped, labeled, and stocked.
Culinary Execution: Sautés, sears, and pan-fries menu items, often creating accompanying pan sauces to order.
Quality Control: Ensures every dish meets, recipe, temperature, quality, and plating standards before it leaves the kitchen window.
Speed & Efficiency: Operates in a high-speed, fast-paced environment, often managing multiple pans simultaneously.
Safety & Sanitation: Follows strict health department regulations, including holding, storing, and cleaning procedures (FIFO).
Collaboration: Coordinates with other chefs for timely service and assists with station breakdown and cleaning at the end of the shift.

Communication: Effective communication with team members to ensure smooth service.
Health Safety: Strong knowledge of food safety practices.

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