Saute" and Fish Cook at ChopHouse Thirteen in Jacksonville, FL

Location: Jacksonville,Florida,United States

• 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.