SAUTEE - FIRST COOK - Albany Medical Center Staffing Center

Job Description

The Sautee- First Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Sautee- First Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs.

• No late nights
• Regular schedule
• Excellent benefits after 90 days
• $19-$21.00 per hour depending on experience
•  
• COMPENSATION: The hourly rate for this position ranges from $19.00 to $21.00, depending on circumstances including an applicant’s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.
• ​If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

Salary: $19 – $21 per hour

Job Responsibilities

Coordinates with the Supervisors daily activities of cafeteria

Supervises and directs activities of support team associates (STA)

Acts as cashier, grill cook or any other Support Team Associate position in the cafeteria as needed.

Responsible for the daily reconciliation of all STA stations

Ensures timely and efficient meal service to customers in the cafeteria

Daily and useful interaction with clients and customers with an excellent level

Have knowledge of all equipment in your designated area

Trains and orients newly hired STA to the job responsibilities.

Follows NY State Department of Health Standards for food handling and storage.

Ensures sanitation schedules and ensures that the STA adheres to any schedule requested

Complies with Albany Medical Center Business Conduct Policy

Know and enforce with STA policies, code of ethic and food service rules and regulations.

Complies with all HIPPA Regulations and Patient Bill of Rights as well as the Civil Rights Act, Age Discrimination and Americans with Disabilities Acts

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Daily Specific Responsibilities

Acknowledge Grill, Pizza-Panini, Grab & Go and Salad Bar modus operandis.

Coordinate with kitchen the prep of special hot/cold items according to menu

Responsible of prepping dressings, spreads, salads and others, according to the week special and following the recipes and amount planned for the week. Preparations would be done by Tuesday or Thursday according to the menu. Coordinate with kitchen Supervisor the prep of special hot/cold items according to menu

Supervise the correct portioning and prepare the special stock sheet every day by 12:30pm with the Logistic Coordinator.

 

Responsible for SAUTEE station

Sautee breakfast time should be open to service from 7:00 to 10am, attended by one Grill Cook. The station should be set up by 6:30am.

Open Sautee Lunch station according to the menu. Prep and set up the station ready to roll by 11:30am to 2:00pm. Supervise the cleaning and closing of the station

Coordinate with Grill station to schedule a cook for the next week

Check soap and sanitizer buckets, follow the opening and closing logs, control temperatures of equipment and log it, follow the proper cooking, holding and cooling temperatures for food.

Ensure staff understands the menu items and methods of preparation. Keep a record of left overs, incorporate them in the breakfast scramble bowls or other recipes.

Supervise production, food temperature every two hours, potential cross contamination and food allergens risks. Also verify the proper way to store food and leftovers (labeling, distribution, etc).

Check the proper cleaning and order on racks, inside cabinets, drawers, prepping tables and all the area in general. 

Ensure the proper cleaning of the working areas and sautee station

Keep in training, participate in orientations and daily huddles at 8:00 am

Qualifications

•    Previous supervisor experience in a related role preferred