Saute Cook

Job Description

Job Description

Description:

About Green Bay Country Club:

At Green Bay Country Club, we offer more than just a job. We provide an opportunity to be part of a vibrant, community-focused environment where both staff and members enjoy an engaging and welcoming atmosphere. We’re committed to providing a high-quality experience for everyone who visits, and we believe that starts with a positive and engaging work environment. By joining our team, you'll be part of a dedicated group that values teamwork, exceptional service, and making lasting impressions. At Green Bay Country Club, you’ll have the opportunity to grow professionally, enjoy a fun and dynamic atmosphere, and contribute to an environment where both our members and staff thrive.

Position Summary:

As a Sauté Cook, you will be a key member of our culinary team, responsible for preparing high quality dishes from the sauté station with precision and consistency. This role offers an opportunity to showcase advanced culinary skills in a fast-paced kitchen environment. The Sauté Cook plays an essential role in executing menu items requiring expert techniques, including steak temperature accuracy, seafood preparation, and sauce production.

Department: Culinary

Reports to: Executive Chef

Supervises: None

Employment Status: Full-Time

Key Responsibilities:

• Execute all sauté station menu items with consistent quality and accuracy.
• Demonstrate strong knowledge of steak temperatures and proper cooking techniques.
• Perform seafood butchering, portioning, and preparation with precision.
• Prepare, reduce, and finish sauces according to established recipes and culinary standards.
• Maintain a clean, organized, and well-stocked sauté station throughout service.
• Follow portion control, plating standards, and recipe guidelines to ensure consistency.
• Coordinate with kitchen staff to ensure seamless and timely service.
• Ensure all food safety, sanitation, and kitchen cleanliness standards are strictly followed.
• Assist with prep work, including ingredient measurement, chopping, and sauté related mise en place.

Qualifications:

• Previous sauté station experience is required.
• Strong understanding of cooking techniques including searing, pan roasting, reduction, and deglazing.
• Demonstrated knowledge of steak doneness levels and temperature accuracy.
• Experience with seafood butchering and proper handling techniques.
• Familiarity with sauce making, including emulsions, reductions, and pan sauces.
• Ability to work efficiently in a fast paced, high pressure kitchen environment.
• Excellent attention to detail and ability to follow recipes accurately.
• Strong communication skills and ability to work collaboratively within a team.
• Solid time management and organization skills.

Physical Demands and Work Environment:

• Ability to stand for extended periods of time.
• Ability to lift, carry, and move items weighing up to 50 pounds.
• Frequent bending, reaching, and stooping.
• Comfortable working in a hot, noisy, and fast paced kitchen environment.
• Ability to maintain focus, composure, and attention to detail during high volume service.