Saucier (Sauce Cook)

<div>Founded in 1916, Oakland Hills Country Club has, and will continue to play a significant role in the history of golf in the United States.&nbsp;Some of the greatest players ever to play the game including Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan have competed and won on the famed South Course, also known as "The Monster". The membership is proud of the heritage of their club and consider themselves stewards of a national golf treasure. Join the Oakland Hills team today!</div>

Bloomfield Hills, MI

Oakland Hills Country Club

<p>Founded in 1916, Oakland Hills Country Club has, and will continue to play a significant role in the history of golf in the United States. Walter Hagen, five time PGA Champion, was the club's first head professional. The South Course has played host to 17 Major Championships including: six U.S. Opens; two U.S. Senior Opens; U.S. Women&rsquo;s Amateur; two U.S. Men&rsquo;s Amateurs; Western Open; the Carling World Open; the 35th Ryder Cup in 2004; and three PGA Championships--including the 90th PGA Championship in 2008. Some of the greatest players ever to play the game including Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan have competed and won on the famed South Course, also known as "The Monster". The membership is proud of the heritage of their club and consider themselves stewards of a national golf treasure.</p> https://www.oaklandhillscc.com/Home.aspx

keywords: summary,presentation,security,production,safety,planning,quality assurance,experience,knowledge,professional

Entry

Overview: <p>Prepare line according to par sheets or instructions from sous chef. Cook products assigned to his or her station. Prepares all sauces, stocks and soups.</p> <p>&nbsp;</p>
Responsibilities: <p><span style="text-decoration: underline;">Job Tasks (Additional Responsibilities)<br /></span></p> <ul> <li>Works on sauce, soup and stock prep lists; maintains items on steam table and dry bins; checks par levels of the same.</li> <li>Plans soup menu for the following week by Saturday to be approved by the Executive Sous Chef.</li> <li>Ensures that the spice rack and soup shelves are neat and that all products are stored properly.</li> <li>Ensures that all food products are used on a timely basis.</li> <li>Prepares food in accordance with club recipes.</li> <li>Sets up, maintains, breaks down and cleans sauce work station.</li> <li>Serves items in accordance with established portion and presentation standards.</li> <li>Notifies sous chef in advance of expected shortages.</li> <li>Ensures that assigned work station and equipment are clean and sanitary. Including outsides of equipment, shelving, sinks, walls and ceiling.</li> <li>Maintains security and safety in work areas.</li> <li>Maintains neat professional appearance and observes personal cleanliness rules at all times.</li> <li>Requisitions supplies needed to produce items on menu from Executive Sous Chef. (in writing)</li> <li>Is observant of other prep work; i.e. butchery-to secure trim to utilize in soups and sauces.</li> <li>Adheres to state and local health and safety regulations.</li> <li>Covers, dates and properly stores all leftover products that are re-usable.</li> <li>Understands and consistently follows proper sanitation practices at all times.</li> <li>Assists with other duties as assigned by the sous chef.</li> <li>Works action stations as needed.</li> <li>Monthly inventory of area assigned by Sous Chef</li> </ul> <span style="text-decoration: underline;"><br /></span>
Requirements: <ul> <li>Able to lift 50lbs. </li> <li>Prolonged Standing. </li> <li>Proper uniform and grooming. </li> <li>Must have experience in preparing stocks, soups and sauces from scratch with an attention to high yield and quality.</li> <li>Must be proficient with the 5 mother sauces with an understanding of different variations.</li> <li>Must be able to convert recipes efficiently.</li> </ul>