Line Cook

Job Description: Sauté Cook
About the Role

We are looking for a skilled and passionate Sauté Cook to join our culinary team, led by Chef Dan . In this role, you will be responsible for managing and executing the sauté station during service, upholding high culinary standards, and ensuring precise cooking techniques an d plating.

The ideal candidate is well-organized, detail-oriented, and thrives in a fast-paced kitchen environment, as well as in help with large Banquets.

• Pay Rate: $18.00 per hour + small tip pool contribution

• Health & Dental Benefits:

  • Medical Insurance: The Columns covers 50% of the employee premium.

  • Vision Insurance: The Columns covers 100% of the employee premium.

  • Dental Insurance: Voluntary coverage available at employee responsibility.

• Station Preparation: Set up, organize, and restock the sauté station with all necessary prep, tools, and equipment prior to service.

• Service Execution: Prepare and cook menu items on the sauté station according to recipe specs, quality standards, and timing guidelines.

• Maintain Cleanliness: Ensure strict adherence to food safety, hygiene, and sanitation guidelines; keep the station clean and organized throughout the shift and post-service.

• Teamwork & Communication: Maintain clear communication with the Sous Chef, Head Chef, and fellow line cooks during service to ensure smooth kitchen workflow.

• Quality & Consistency: Ensure all dishes leaving the station meet visual and quality standards.

• Experience: Minimum 1 year of experience in a similar line cook role (sauté experience preferred).

• Availability: Flexible schedule with the ability to work evenings, weekends, and holi days.

• Skills: Strong knife ski lls, thorough understanding of cooking methods/techniques, and solid attention to detail.

• Mindset: Positive attitude, strong work ethic, and a passion for hospitality and culinary excellence.